Chicken broth
Simmer the carcass. The universal base for every soup.
What you need
- 1.5 lb chicken carcass/bones
- 2 medium carrots
- 1 large onion
- 2 celery stalks
- 6 cups water
- 2 garlic cloves
- parsley, thyme, and a bay leaf, tied together (a bouquet garni)
How to prep it
- Peel and finely chop the vegetables.
- Cover the chicken bones with cold water. Add the chopped vegetables, garlic and the herb bundle. Put on high heat.
- Just before it boils, lay a round of parchment on the surface (a "cartouche") and drop the heat to just below medium. Cook 30–40 min.
- Carefully lift everything out and strain. The vegetables and herbs have given all their flavor — discard them.
- Cool, portion and freeze (up to 6 months).
Pick dinners, get the shopping list, prep once. No account needed.
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