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Neiman Marcus Chicken Broth

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8

Ingredients
  

  • Broth:
  • 1 whole chicken 3-4 pounds
  • 4 quarts 16 cups cold water
  • 2 large onions quartered (unpeeled)
  • 3 large carrots cut into chunks
  • 3 celery stalks with leaves cut into chunks
  • 1 whole head garlic halved crosswise
  • 2 bay leaves
  • 6-8 sprigs fresh parsley
  • 4-5 sprigs fresh thyme
  • 8-10 whole black peppercorns
  • 2 teaspoons salt
  • 1 tablespoon apple cider vinegar
  • Optional:
  • 1 parsnip chunked
  • 2-3 sprigs fresh dill
  • 1- inch piece fresh ginger sliced

Instructions
 

  • Prepare chicken: Remove giblets from cavity. Rinse chicken under cold water and pat dry. Can leave whole or quarter.
  • Start with cold water: Place chicken in large stockpot. Add cold water to cover by 2 inches. Add apple cider vinegar.
  • Bring to simmer: Heat over medium-high until gentle simmer begins. Watch carefully—don't let it boil hard.
  • Skim foam: As foam rises to surface, skim off with large spoon or ladle. Continue skimming every few minutes for first 15-20 minutes.
  • Add vegetables: Once foam is mostly skimmed, add onions, carrots, celery, garlic, bay leaves, parsley, thyme, and peppercorns.
  • Simmer low and slow: Reduce heat to low. Maintain very gentle simmer with occasional small bubbles. Partially cover pot with lid ajar.
  • Cook: Simmer 3-4 hours, checking occasionally. Skim any additional foam or fat. Keep simmer gentle—don't let it boil.
  • Check doneness: After 3-4 hours, chicken should be falling off bones and broth deeply golden and aromatic.
  • Remove chicken: Carefully remove chicken with tongs. Place in bowl to cool. Once cool, remove meat from bones and save for other uses.
  • Strain broth: Place fine-mesh strainer (lined with cheesecloth for crystal-clear broth) over large bowl. Ladle broth through strainer.
  • Season: Add salt to strained broth and stir. Taste and adjust seasoning lightly—can add more when using in recipes.
  • Cool: Let cool at room temperature 30 minutes, then refrigerate uncovered until completely cold.
  • Remove fat: Once chilled, lift solidified fat layer off top with spoon. Save fat for cooking or discard.
  • Store: Transfer defatted broth to airtight containers. Label with date. Broth will gel when cold—this is normal and desirable.

Notes

  • Start Cold, Simmer Gently: Cold water extracts more flavor—gentle simmer (not boiling) produces clear broth
  • Skim Thoroughly: First 20 minutes of skimming creates beautifully clear, restaurant-quality broth
  • Time Extracts Flavor: 3-4 hour simmer extracts collagen and gelatin for a rich, silky mouthfeel
  • Leave Vegetables Unpeeled: Onion skins add golden color—everything gets strained out anyway
  • Don't Over-Salt: Season lightly at the end—can always add more when using broth in recipes
  • Save the Chicken: Cooked meat is perfect for soups, salads, tacos, and sandwiches—don't waste it
  • Gel is Good: Cold broth that gels is a sign of high-quality, nutrient-rich broth from natural gelatin
  • Fine Straining: Use cheesecloth for crystal-clear broth—removes finest particles
  • Storage: Refrigerate up to 5 days or freeze in portions up to 6 months
  • Freeze in Portions: Use ice cube trays or muffin tins for small portions—1, 2, or 4-cup containers for larger amounts
  • Pressure Cooker Option: Make in Instant Pot in 90 minutes instead of 3-4 hours
  • Bone Broth Version: Return bones to pot after removing meat—simmer another 12-24 hours for bone broth