Chicken Broth
From: Gisele, Aylmer, Quebec, Canada
Comments: An excellent broth to use to prepare creamy soups, vegetable soups, even white or bechamel sauces.
If you cannot find a capon [castrated rooster], use a chicken for this recipe.
This broth will keep for 7 to 10 days refrigerated, up to 3 months frozen.
  • 1 [4-pound / 1.8-kg] capon, well-cleaned
  • 2 medium carrots, peeled then diced
  • 2 celery stalks, diced
  • 2 large onions, diced
  • 10 to 12 cups [2.5 o 3 L] water
  • 1/2 teaspoon [2.5 mL] thyme
  • 2 bay leaves
  • 1 teaspoon [5 mL] rosemary
  • 1 clove
  • Celery leaves from 1 stalk
  • Fresh parsley sprigs, to taste
  • Salt and freshly ground pepper, to taste
  • Into a large casserole, mix then bring together all the ingredients to a boil over high heat.
  • Remove scum then salt and pepper broth.
  • Leave to simmer over medium heat for 2 1/2 hours.
  • Use a pointed knife to pierce capon legs; if there is no trace of blood, capon is done.
  • Remove capon from casserole, skin, bone and reserve capon's meat for another use; throw away the bones, and all the vegetables.
  • Strain broth through a fine sieve or a regular sieved lined with cottoncheese cloth, into a large bowl.
  • Leave to broth to cool completely; refrigerate until really cold.
  • Remove hardened fat on top of broth.
  • Pour broth into desired size containers; keep refrigerated, or freeze.