If you choose to use chicken feet, which add collagen to broth, you’ll find them at Asian markets. Ask the butcher to debone the chicken if you don’t want to do it at home.
1 (3-lb.) whole chicken
1 pound chicken wings, skinless drumsticks, or feet
2 large carrots, cut into 2-inch pieces (about 1 1/3 cups)
2 medium leeks, trimmed and cut into 2-inch pieces (about 1 1/3 cups)
2 celery stalks, cut into 2-inch pieces (about 1 cup)
1 garlic head, halved crosswise
10 thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
9 cups water
1 teaspoon kosher salt
Added sugars 0g
Calcium 1% DV
Potassium 10% DV
How to Make It
Preheat oven to 400°F. De-bone chicken, reserving breast and thigh meat for another use.
Place carcass and wings, drumsticks, or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot or large Dutch oven.
Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.
Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.
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