/ck/ - Food & Cooking

>>19735207
I have found that the best chicken broth starts with a whole chicken. If you're making a smaller batch, like a quart just use a chicken thigh or leg quarter. I usually stick to a simple mirepoix: a halved onion, roughly chopped carrot and celery, a couple bay leaves and whole peppercorns.
This always results in a deep yellow, very tasty chicken broth, much better than the ones I've made with bones and scraps.