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Chicken Broth – European Style

Cuisine: generic European

One of many ways to make European style chicken broth.

Yield: @6 cups
Cooking time: +2 hrs
You need: a pot, or a stock pot (which is a tall and narrow pot)


  • approx. 1 + 1/2 Kg (+2 Lbs) pieces of chicken (legs, wings, necks, etc.)
  • 2 celery ribs with leaves, cut into pieces
  • 2 carrots, cut into pieces
  • 2 onions, halved of quartered
  • 2-3 bay leaves
  • 1/2 Tsp dried rosemary, crushed
  • 1/2 Tsp dried thyme
  • 8 to 10 whole peppercorns
  • about 8 cups of cold water


  1. Place all ingredients in the stock pot.
  2. Bring to a boil.
  3. Lower the fire until the liquid is simmering.
  4. Simmer, without the lid on, for 3-4 hours.
  5. Skim the foam from time to time.
  6. Take the chicken out of the pot.
  7. Strain the broth, discarding vegetables and seasonings.
  8. Put it in the fridge for 8 hours or overnight.
  9. You may want to skim fat from surface.

Notes on Chicken Broth – European Style

  • Regarding the chicken: remove the meat from the bones and save it for something else.

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