Top | Basics

Full-Flavored Chicken Broth

(recipe, Meera S.T. Vargo)


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.


  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


  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.