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Michael Smith’s Classic Chicken Broth

A simple broth that can be made ahead and used as needed.

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ingredients

1
roasted chicken carcass (meat removed)
1
white onion, quartered
2
celery stalks, sliced
2
carrots, sliced
3
- 4 garlic cloves, whole
2
- 3 bay leaves
6
- 10 sprigs fresh thyme
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directions

Step 1

Place all ingredients in a stock pot and pour in enough water to cover.

Step 2

Season with salt and pepper and bring the pot up to a full boil.

Step 3

After 90 minutes, strain the broth and discard the solids.

Step 4

Let the broth cool and then pour into a re-sealable container and keep in the fridge for 1 week, or place in the freezer and store for up to 3 months.

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