This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.

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  • Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).

  • Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.

  • Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.

  • Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.

  • Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Cook's Notes

Refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.

Reviews (1)

14 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
02/26/2014
easy and full-flavored.