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Ingredients2 h 45 m servings 78
Original recipe yields 12 servings (12 cups)
- Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.
- Combine carrots, celery, onion, and garlic with 1 tablespoon olive oil in a bowl. Arrange mixture loosely onto the prepared sheet, making sure not to crowd, as the vegetables will then steam instead of roast.
- Roast the vegetables in the preheated oven until browned and fragrant, 15 to 25 minutes.
- While the vegetables are roasting, heat remaining oil in a large stockpot over medium-high heat. Brown chicken parts in the hot oil until golden but not burned, adding 1/4 cup water at a time as needed, allowing it to boil off as to have bits stuck on the bottom of pan, 7 to 10 minutes. Pour in 1 quart water.
- Transfer roasted vegetables to the stockpot. Pour 1/2 cup water onto the baking sheet, scrape up any bits, and pour into the stockpot. Repeat if necessary.
- Add thyme, salt, and pepper to the pot with 2 to 4 quarts of water, depending on the size of your pot. Reduce heat to low and let simmer for 2 to 3 hours. Taste and adjust seasoning.
- Line a sieve with cheesecloth and strain broth into a large pot or bowl; broth should come out clear and golden. If not using immediately, let cool completely before pouring into Mason(R) jars and freezing until ready to use.
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- Cook's Note:
- You can use chicken backs, necks, wings, etc. Using cooked parts is okay, but not as flavorful in the end.
Per Serving: 78 calories; 4.9 5.8 3.6 13 59 Full nutrition