Name: Classic Chicken Broth
Total time: 5 h 30 min
Yield: Makes 8 cups
Ingredients: 4 pounds chicken backs and wings; 3 1/2 quarts water; 1 onion, chopped; 2 bay leaves; 2 teaspoons salt

Why This Recipe Works

This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work. The long, slow simmer helps the bones and meat release both deep flavor and gelatin and results in a full-bodied, all-purpose broth.

Before You Begin

If you have a large pot (at least 12 quarts), you can easily double this recipe to make 1 gallon.

Instructions

Heat chicken and water in large stockpot or Dutch oven over medium-high heat until boiling, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.

Add onion, bay leaves, and salt and continue to simmer for 2 hours longer.

Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat.