Reviews (1) Add Rating & Review 14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 02/26/2014 easy and full-flavored.
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Gallery Chicken Soup Base Credit: Standard Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon vegetable oil 2 pounds chicken parts, such as necks and backs 1 whole chicken (3 1/2 to 4 pounds), rinsed 4 medium carrots, cut into pieces 3 celery stalks, cut into pieces 1 large yellow onion, quartered 2 teaspoons black peppercorns 5 stems parsley
Cook’s Notes Refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Gallery Chicken Soup Base Credit: Standard
Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 6
Gallery
Chicken Soup Base Credit: Standard
Chicken Soup Base
Credit: Standard
Chicken Soup Base
Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 15 mins
Servings: 6
prep: 20 mins
total: 1 hr 15 mins
prep:
20 mins
total:
1 hr 15 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon vegetable oil 2 pounds chicken parts, such as necks and backs 1 whole chicken (3 1/2 to 4 pounds), rinsed 4 medium carrots, cut into pieces 3 celery stalks, cut into pieces 1 large yellow onion, quartered 2 teaspoons black peppercorns 5 stems parsley
Directions
In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).
Cook’s Notes Refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Cook’s Notes
Refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/26/2014 easy and full-flavored.
Reviews (1)
Add Rating & Review 14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
14 Ratings 5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 7 3 star values: 4 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/26/2014 easy and full-flavored.Martha Stewart Member
Rating: Unrated 02/26/2014
easy and full-flavored.
Rating: Unrated
All Reviews for Chicken Soup Base
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Soup Base
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
