Blond Chicken Broth
Use this recipe to make French Chicken Tarragon.
Recipe information
Yield
Makes 4 quarts
Ingredients
3 pounds meaty chicken bones (a combination of wings, backs, and necks)
2 quartered medium onions
2 chopped carrots
1 chopped celery stalk
1 bay leaf
2 thyme sprigs
2 parsley sprigs
5 black peppercorns
Preparation
Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.
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