9 cups water 1 1/2 pounds chicken legs 5 carrots, peeled and chopped 4 celery stalks, plus leaves if possible 2 medium onions, roughly chopped 3 whole garlic cloves, peeled 1 tablespoon black peppercorns 3 bay leafs 1 bunch fresh thyme, 10 to 12 springs 1 handful fresh parsley 1 teaspoon salt a splash of extra virgin olive oil
Place all ingredients in a large pot. Add water. Cook over medium heat for at least 1 hour and up to 3 hours covered, stirring occasionally. Once done, place a colander over a large bowl. Pour broth into colander separating the vegetables and chicken from the liquid. Refrigerate and store broth in an airtight container until ready to use.
Step One THE FUNDAMENTALS
Bui l d i n g a Fl a vo rf u l B r o t h
C H I C K E N BROTH
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