Chicken Broth

Chicken Broth


You can vary the amount of vegetables according to your taste.

  • 3


  • Very easy


  • Prep time

  • Cook time


  • 1 medium onion
  • 2 medium carrots
  • 1 stalk celery
  • 2 cloves garlic
  • 1 1/2 lbs bony chicken parts (wings, back, etc.)
  • 2 Tbsp olive oil
  • 6 cups water, divided
  • 1/2 cup parsley leaves
  • 10 peppercorns
  • 2 tsp bouquet garni
  • 1 bay leaf


1. Preheat the oven to 400°F.

2. Peel and quarter the onion, carrots and celery. Peel the garlic. Cut the chicken pieces into thirds.

3. Place chicken, onion, carrots, celery and garlic in a 13 x 9-inch pan and toss with olive oil. Roast in oven for 40-45 minutes or until wings and vegetables are browned. Remove from oven, add 1 cup water to the pan and let sit for 15 minutes.

4. Place 5 cups of water, roasted vegetables with water and all remaining ingredients in the bowl fitted with the mixer. Launch the P2 simmer program at 200°F for 1 hour 30 minutes, without the stopper.

5. At the end of the program, strain broth and reserve. Discard the chicken and vegetables.