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Homemade Chicken Broth for Matzo Ball Soup

  • Prep:
  • Total Time:
  • Yield: About 2 1/2 quarts
Homemade Chicken Broth for Matzo Ball Soup


  • 4 medium carrots, cut into thirds
  • 5 pounds chicken bones, such as wings, necks, and backs, rinsed
  • 3 stalks celery, cut into thirds
  • 2 medium yellow onions, halved
  • 5 whole black peppercorns
  • 1 bay leaf


  1. Make broth: Add chicken bones, large carrot pieces, celery, onions, peppercorns, and bay leaf to a large pot. Fill with enough cold water to cover ingredients by 2 inches and bring to a rapid simmer over medium-high. Reduce to a gentle simmer and cook 2 hours. Strain through a fine-mesh sieve and discard solids. Let broth cool, then refrigerate in an airtight container, 5 days (or freeze up to 6 months).

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