Ingredients

  • 1 whole chicken (or 2 chicken breasts)
  • 1 large onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1 large potato, peeled and chopped (optional)
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • Fresh herbs (rosemary, thyme, parsley stems)
  • 6 cups cold water

Difficulty : Medium

Serves : 5

A robust broth combining chicken and vegetables for a nourishing, versatile base.

Cooking Steps

  • 1
    Combine the chicken, onion, carrots, celery, garlic, potato (if using), bay leaves, peppercorns, and herbs in a large pot.
  • 2
    Cover with 6 cups of cold water (or more, depending on how much broth you want).
  • 3
    Bring to a boil, then reduce the heat to a simmer. Skim any foam that rises to the top.
  • 4
    Let it simmer for 1.5 to 2 hours, or until the chicken is fully cooked and the flavors are well developed.
  • 5
    Remove the chicken, shred it, and save for another use.
  • 6
    Strain the broth to remove all solids, then cool and store.

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