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Source of Recipe


Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups


List of Ingredients






�Heat the oven to 400 degrees.


�Place about 4 pounds of chicken backs, necks, wings or bones trimmed of excess fat in a roasting pan with 1 medium peeled and quartered onion, 2 peeled and coarsely chopped carrots and 2 ribs of roughly chopped celery. Roast until the bones are well browned, about 45 minutes.


�Remove the pan from the oven and place the chicken and vegetables in a large stockpot. Spoon off any grease from the bottom of the roasting pan and discard it.


�Pour 2 cups of water into the roasting pan and scrape the bottom with a wooden spoon to release anything sticking to the bottom. To the stockpot, add 3 peeled cloves of garlic, 10 peppercorns and a few sprigs of thyme or parsley. Pour the roasting pan juices into the stockpot and add more water to cover the ingredients by about an inch.


�Heat over medium heat until the mixture comes to a simmer. Reduce the heat to low and cook for about 2 hours. Skim off any fat or froth that comes to the surface. Remove the broth from the heat and cool it slightly. Strain the stock into a clean pot or container. Cool, uncovered, at least one hour before refrigerating overnight.


�The next day, spoon off and discard any congealed fat. Store up to two days, covered, in the refrigerator, or three months in the freezer in a quality container.


Recipe