Chicken Broth

This recipe is part of the recipe for Pork and Cabbage Soup


Makes about 2-1/2 quarts broth


2 medium onions
5 pound capon,* cut into pieces
2 medium carrots, halved
2 stalks celery including leaves, cut into halves
1 large clove garlic, crushed
1 bay leaf
6 sprigs parsley
8 black peppercorns
1/2 teaspoon dried thyme leaves, crushed
3 quarts cold water

*Capon provides a wonderfully rich flavor, but can be expensive. You can substitute chicken if you prefer.


  1. Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
  2. Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.
  3. Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.
  4. Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.

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