Homemade Chicken Broth

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Step 1

In a large stockpot, combine the chicken legs, onion, carrots, celery, salt, and peppercorns. Tie the parsley and/or thyme and bay leaf together with kitchen string and add it to the pot. Add 4 quarts cold water.

Step 2

Bring the water to a gentle boil over medium-high heat. Immediately reduce the heat to a gentle simmer. Cook until the chicken is cooked but still has flavor, about 40 minutes. Use tongs to remove the chicken legs to a platter or baking sheet. Let stand just until cool enough to handle with a knife and fork. Remove the meat from the bones. (Set the meat aside to use in another recipe. Store in a covered container in the refrigerator for up to 3 days.)

Step 3

Return the skin and bones to the stockpot and continue to gently simmer for 1 hour. Strain the broth through a mesh sieve and discard the solids.

Step 4

Store the broth in covered containers in the refrigerator for up to 3 days or freeze for up to 2 months.