![Chicken Broth](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2FMVXi7bTsx1xHZZytPOCced0eb%2F1920%2Fimage.jpg&w=3840&q=75)
Chicken Broth
Generally speaking, you can make chicken broth out of any kind of chicken or any chicken parts. However, the medium-sized farm chickens produce the tastiest broth: their meat may be tougher compared to the broiler chickens but the broth will be superior.
For 3 quarts of the broth:
1 lb chicken
1 carrot, unpeeled
1 onion, unpeeled
1.5 teaspoons salt
![Image 1](https://data1.behind.ai/images/Nu15csCL2NvgfGxcXeL8879f2/960/image.jpg)
Generally speaking, you can make chicken broth out of any kind of chicken or any chicken parts. However, the medium-sized farm chickens produce the tastiest broth: their meat may be tougher compared to the broiler chickens but the broth will be superior.
When choosing a chicken for the broth, select one under 2 pounds; also choose a rather lean bird with yellowish skin.
![Image 3](https://data1.behind.ai/images/2LwRuotcUIN2fzNcXeL51a40d/960/image.jpg)
Place half of a chicken (or a part of it weighing about one pound) into a pot.
![Image 5](https://data1.behind.ai/images/dbWDd9XxtOAsnjicXeL4b249d/960/image.jpg)
Pour in 3.5 quarts of the water and place on the stove.
Bring to a boil and turn the fire down to below medium.
Carefully remove and discard the foam off the surface.
![Image 7](https://data1.behind.ai/images/rGh3P4YZ3bMJcUWcXeL78def5/960/image.jpg)
Add the salt.
![Image 9](https://data1.behind.ai/images/joUMIymga7vjLJccXeL757a32/960/image.jpg)
Continue cooking for 40-45 minutes after boiling.
![Image 11](https://data1.behind.ai/images/uC0R52nWAJ6RYKAcXeLfb9bcc/960/image.jpg)
Rinse the carrot and onion but do not peel.
![Image 13](https://data1.behind.ai/images/6kEipUqAPeSkBkXcXeL98d0ff/960/image.jpg)
Cut the onion in half; cut the carrot lengthwise into 4 parts.
![Image 15](https://data1.behind.ai/images/wWvZhdeWJ7hanAXcXeLd295b2/960/image.jpg)
Place a thick-bottomed skillet over medium heat. Do not add any oil.
Put the carrot and onion onto the dry skillet.
![Image 17](https://data1.behind.ai/images/RqdOSHwcGUrMBjVcXeL848c5f/960/image.jpg)
Roast the vegetables in the skillet till soft on all sides.
![Image 19](https://data1.behind.ai/images/fgE875tIkumILBccXeL02bfea/960/image.jpg)
The vegetables will get charred which is perfectly normal.
![Image 21](https://data1.behind.ai/images/9y3PxnRgqlhzLxucXeL6be13a/960/image.jpg)
Continue roasting the vegetables while the broth is cooking – the same 40-45 minutes.
After that, add the roasted vegetables to the pot with the broth.
![Image 23](https://data1.behind.ai/images/tVWe5l2h9liIc2GcXeLb6f91f/960/image.jpg)
Bring to a boil and take off the stove.
Cover the pot and set aside for at least 30-40 minutes. The chicken will release its aroma into the broth during this time. The roasted vegetables will add the color, flavor and clarity to the broth.
![Image 25](https://data1.behind.ai/images/scbScZym9xjNg9CcXeL4d77bd/960/image.jpg)
Remove the chicken from the broth. Carefully strain the broth through a fine sieve.
![Image 27](https://data1.behind.ai/images/LGI1uQt9HDmewe7cXeLadbc6a/960/image.jpg)
Discard the vegetables.
The broth can be served on its own with an egg, croutons and boiled chicken meat as desired.
![Image 29](https://data1.behind.ai/images/ELGGr4wq6mnYqhRcXeL3b3a8f/960/image.jpg)
Alternatively, the broth can be used as a base for any soup of your choice.