It is virtually impossible to reproduce restaurant quality soups at home unless you make your own chicken broth. Make sure the bones are cut into small pieces to get maximum flavor extraction.
Makes 1½ gallons
- 10 pounds chicken bones
- 2 gallons cold water
- 1 cup Twomey Sauvignon Blanc
- 1 pound white onions, diced large
- 4 ounces carrots, diced large
- 4 ounces leeks, diced large
- 4 ounces celery, diced large
- 4 ounces fennel bulb, diced large
- ½ bunch fresh thyme
- ½ bunch fresh parsley
- 2 bay leaves
- 1 tablespoon black pepper
- Place all the ingredients into a large 3 gallon stock pot over medium heat. Bring liquid to a gentle boil, turn heat to low and maintain a light simmer for 4 hours, skimming off and discarding any oil, foam or skin that forms on the surface of the both. (Do not stir or let the mixture come to a heavy boil; this will make the broth cloudy.) Strain the broth and chill in an ice bath.
- Once cold you can freeze the broth in zip lock bags until ready to use. The broth will last 4 days in the refrigerator or up to 60 days in the freezer.