Appears in Cook's Illustrated March/April 2017
This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work.
This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work. The long, slow simmer helps the bones and meat release both deep flav...