Categories: Soup
Ingredients
- 3 lb. whole chicken
- 1 lb. chicken wings, skinless drumsticks, or feet
- 2 large carrots, cut into 2-inch pieces
- 2 medium leeks, trimmed and cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 garlic head, halved crosswise
- 10 thyme sprigs
- 5 flat-leaf parsley sprigs
- 1 bay leaf
- 9 cups water
- 1 tsp kosher salt
Directions
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Preheat oven to 400. Debone chicken, reserving breast and thigh meat for another use.
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Place carcass and wings, drumsticks or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot of large Dutch oven.
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Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.
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Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.