First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne, bring ...

Total time: 1 hour, plus about 6 to 8 hours simmering and overnight chilling Servings: 8 to 10 (makes 14 cups) Note: You may substitute chicken legs, thighs and wings if you can't get backs and necks.

Although this recipe for homemade chicken broth takes a little time to come together, the results are well worth it. You get more value from a whole roasted chicken and use up excess vegetables when ...

I love the dark meat in this soup, but the recipe can also work well with skinless chicken breast pieces. You need 8 to 10 cups of chopped green cabbage. That equates to one small head with the ...

Place the chicken, leek, parsley sprigs, parsnips, dill, carrots, bay leaves, celery, peppercorns and onion in a deep pot and cover with cold water. Bring to a boil. 3 ...

Slow Cooker Chicken Broth. Recipe tested by Trish Rosenquist. Makes 5 pints. 1 rotisserie chicken carcass; 2 carrots, rinsed, cut into 2-inch pieces; 2 ribs celery, rinsed, cut into 2-inch pieces; ...

Preparation. Step 1. Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in ...

1 large onion, finely chopped; 3 celery sticks, finely sliced; 3 carrots, halved lengthways and finely sliced; 1.7 litres of really good chicken stock ...