Best recipe for cold weather, Chicken Soup

  • 4 lbs. fresh chicken (necks, backs, wings, legs, bones)
  • 2 onions, peeled or leeks
  • 2 celery stalks
  • 1 carrot (optional)
  • 8 black peppercorns (optional)
  • 2 sprigs fresh thyme (optional)
  • 2 sprigs fresh parsley (optional)
  • 1 tsp. kosher salt
  • Prep Time: 15 minutes
  • Cook Time: 120 minutes
  • Total Time: 135 minutes
  1. Put chicken in a large pot and cover with 6 qt. cold water. Bring just to a boil. Skim off and discard any foam that rises to the surface. Add remaining ingredients, return just to a boil, and reduce heat to maintain a steady, gentle simmer. (Excessive boiling will make a cloudy broth.)
  2. Let cool to warm room temperature. Strain and discard solids. Keep chilled and use or freeze stock within a few days.
  3. Well frozen broth will keep for months. I freeze stock in 1- and 4-cup containers to use whenever recipes call for broth or stock. Defrost and bring to a boil before using.

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