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Makes
1 5x9 inch loaf pan
Author Notes
In the supermarket near me, I buy chicken carcasses, after they've removed most of the meat from chicken it is sold 3 in the bag very cheap. But there's still enough meat on the bones for a great broth. —anka
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Ingredients
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5 pounds
( 6 ) chicken legs
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3
chicken carcass ( about 2- 3 pound )
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200 grams
carrot
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200 grams
celery
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200 grams
onion
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5
cloves garlic
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1 teaspoon
peppercorn
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2
bay leaves
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2-3 sprigs
fresh thyme
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handful of parsley stalk
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1
sea salt
Directions
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Place chicken and in a very large pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface, add vegetables. Simmer gently for about 2 hours. Strain chicken, discard bones, skin, and vegetables.
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Skim off the fat from broth surface.
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Put broth ( I had 12 cups) back on the stove and cook for about 1 hour, all depend on how big soup pot you have, the larger surface faster it is gonna get reduced to 3-4 cups ( I had 3 cups but used only 2 cups ).
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Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
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Cover and chill overnight.
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To serve invert onto a wooden board and garnish with fresh greens.
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