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SMOKED CHICKEN BROTH

Ingredients

  • 6 quarts cold water
  • 8 pounds smoked chicken bones
  • 1/2 pound onion
  • 1/4 pound carrot
  • 1/4 pound celery
  • 2 sprigs thyme
  • bay leaf 1 each
  • 1/4 teaspoon peppercorns
  • 1 tablespoon sherry vinegar

Instructions

  • Hot smoke chicken bones for 1 hour. After 40 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
  • Coat vegetables evenly, and roast in oven at 350-400 degrees, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 hours, allowing low bubble.
  • Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.