Ingredients
1 whole chicken (about 4 pounds)
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 large yellow onion, halved and peeled
3 cloves garlic, peeled
3 tbsp. kosher salt
1 tsp. whole coriander seeds
1 tsp. black peppercorns
Preparation
Step 1Place chicken in your largest pot. Add carrots, celery, onion, garlic, salt and 4 quarts of water (it should just cover the chicken). Bring to a boil over high. Step 2Meanwhile, heat a small dry skillet over medium high. Add coriander seeds and peppercorns and toast, swirling pan until fragrant and they begin to pop, 2-3 minutes. Add toasted spices to pot of chicken broth. Step 3Once boiling, lower heat to medium low and partially cover. Simmer for one hour, or until the chicken leg quarter easily comes away from the breast when you pull on the bone. Let cool slightly. Step 4Carefully remove chicken from pot and transfer to a plate or rimmed baking sheet to rest. Strain broth through a fine mesh sieve and discard solids. Let broth cool before refrigerating (up to 5 days) or freezing (up to 3 months).
