This is a simple chicken broth that may be used as a stock for soups and other dishes. If you’d like to make a large quantity, double the recipe. Extra broth may be frozen for future use, either in small plastic containers or in an ice cube tray.
2 quarts (2 liters) water
1 chicken breast or leg
2 carrots, peeled
1 onion, peeled
1 bay leaf
1/2 tsp. dried tarragon
8 peppercorns
2 tsp. sea salt or table salt
Combine all the ingredients in a large pot. Bring to a boil over a high flame. Turn down the heat to medium.
Cook uncovered for about an hour – the broth should remain at a simmer or low boil. Skim once or twice to remove any froth that forms.
Remove from heat and strain through a sieve into a clean pot. The broth will have reduced by about half, leaving you with 1 quart or liter.
