Clear Chicken Broth

also called chicken soup · jewish penicillin · golden broth · clear chicken soup · chicken stock · soup base

Also written for Instant Pot (3 to wash).

The table

4 lb(1.8 kg; a whole boiling fowl is better if you can find one)chicken backs and wingscover with cold water, bring to a boil, skim 15 minsimmer 3 hr with the aromaticsstrain, salt to tastechill 8 hr, lift the cap of fat
5 qt(4.7 L)cold water
2 large(halved, skin on for colour)yellow onion
3carrots
3 ribscelery
1parsnip
1/2 bunchfresh dill
1/2 bunchflat-leaf parsley
1bay leaf
1 tspblack peppercorns
1 Tbs(to taste)kosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

1cover with cold water, bring to a boil, skim 15 min

2simmer 3 hr with the aromatics

goes in with what step 1 made

3strain, salt to taste

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 hr 15 min1 of 4 steps gives no time
Needs you
about 15 min
If you get it wrong
Narrow — the three hours are loose, but the heat is not: let it boil once and the fat emulsifies in and the broth stays beige
What you'll wash
Three things — the tall pot, a fine sieve, a container to chill the broth in

  1. cover with cold water, bring to a boil, skim 15 min

    15 minneeds youfrom the start

  2. simmer 3 hr with the aromatics

    3 hrwalk away15 min in

  3. strain, salt to taste

    not timed3 hr 15 min in

  4. chill 8 hr, lift the cap of fat

    8 hrwalk away3 hr 15 min in

Goes with

See how it is written
>> title: Clear Chicken Broth
>> category: Soups
>> tags: chicken, broth, stovetop, deli, make-ahead
>> counters: Deli
>> aka: chicken soup, jewish penicillin, golden broth, clear chicken soup, chicken stock, soup base
>> pairs-with: matzo-ball-soup, schmaltz, chicken-noodle-soup
>> servings: 8
>> time: 11 hr 30 min
>> slack: narrow — the three hours are loose, but the heat is not: let it boil once and the fat emulsifies in and the broth stays beige
>> washing-up: the tall pot, a fine sieve, a container to chill the broth in

>> step: cover with cold water, bring to a boil, skim 15 min
Cover @chicken backs and wings{4%lb}(1.8 kg; a whole boiling fowl is better if you can find one) with @cold water{5%qt}(4.7 L) in a tall pot, bring it slowly to a boil and ~skim{15%min}, taking off the grey foam as it rises.

>> step: simmer 3 hr with the aromatics
Simmer @&(~1)pot{} at a bare tremble for ~simmer{3%hr} with @yellow onion{2%large}(halved, skin on for colour), @carrots{3}, @celery{3%ribs}, @parsnip{1}, @fresh dill{1/2%bunch}, @flat-leaf parsley{1/2%bunch}, @bay leaf{1} and @black peppercorns{1%tsp}.

>> step: strain, salt to taste
Strain @&(~1)broth{} through a fine sieve without pressing on the solids, then season with @kosher salt{1%Tbs}(to taste).

>> step: chill 8 hr, lift the cap of fat
Chill @&(~1)strained broth{} ~chill{8%hr} until the fat has set into a pale cap on top, and lift the cap off in one piece.