Chicken broth

Ingredients

• 2 chicken legs, skinned

• 1 onion, medium cut

• 2 carrots, medium cut

• 2 celery stalks, medium cut

• 2 Tbsp coarse salt

• 2 Tbsp black pepper

• 16 cups water

Sip, savor, and let every bowl work its magic, right from your kitchen

Instructions

1. Prep time: about 10 min. Cook time: about 2 hours.

2. Cut the onion, carrots, and celery into medium chunks. Admire your knife skills. Maybe show off your carrot karate chop. Nobody's judging!

3. Skin the chicken legs—because this broth is about comfort, not cover-ups.

4. Toss onion, carrots, and celery into your biggest pot for a soffrito. Cover, cook on medium-low heat for 10 minutes. Enjoy the aroma. Remember: a sweating veggie is a happy veggie.

5. Add chicken legs, let them hang out for 2 minutes on low heat. They’re getting comfy—no gym memberships needed here.

6. Sprinkle with salt and black pepper. Now add all the water—16 cups! Don’t worry, this isn’t a bathtub recipe.

7. Cover and slow cook on low heat for 2+ hours.

8. Remove chicken legs (save for another recipe—might this be a subtle plug for those Chef Exquidish meatballs?).

9. Remove veggies. Strain broth through a fine mesh strainer or sieve to catch any stragglers. Pour up each golden cup, sip with pride!

10. Use broth immediately, refrigerate for up to 3 days, or freeze for up to two months.