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Recipe Summary
prep: 35 mins
total: 35 mins
Yield: About 2 1/2 quarts
Ingredients
Ingredient Checklist
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
Gallery
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: About 2 1/2 quarts
Gallery
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: About 2 1/2 quarts
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: About 2 1/2 quarts
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Yield: About 2 1/2 quarts
About 2 1/2 quarts
Ingredients
Ingredients
- 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
Directions
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).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Homemade Chicken Broth for Matzo Ball Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Chicken Broth for Matzo Ball Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
