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Full-Flavored Chicken Broth

(recipe, Meera S.T. Vargo)

Introduction

This recipe — adapted from The Italian Country Table, by Lynne Rosetto Kasper — makes a very full-flavored, meaty broth. Use it for soups and sauces when you want an intense flavor or background. This stock requires a 12-hour simmering, but it only takes a few minutes to put everything into the pot.

Ingredients

1. 1 whole chicken (about 4 pounds), cut into pieces
2. 6 qt. water
3. 2 unpeeled onions, chopped
4. 2 unpeeled carrots, chopped
5. 2 stalks celery, chopped
6. 4 whole heads of garlic, left unpeeled and halved horizontally
7. 2 whole cloves
8. 1 bay leaf
9. 1 can (14 ounces) tomatoes in juice

Steps

1. Combine all ingredients in a large stockpot. Bring to a boil, then turn down to a simmer. Cook at a bare simmer, partially covered, for 12 hours. Keep liquid at least 2 inches above solids by adding boiling water to pot as needed.
2. Pour broth through a fine-mesh sieve and skim off the fat. Use immediately or refrigerate.