Homemade Chicken Broth

For broth-centric soups, store-bought pales in comparison to slow-simmered homemade broth that is full-bodied with gelatin and rich poultry flavor. This recipe is minimalist—we’ve even left out the usual aromatics (onion, carrot, celery) and herbs (parsley, bay, thyme), as we found they tend to obscure rather than enhance the pure, simple chicken flavor. Chicken backs, sometimes sold at the meat counter or offered in the freezer section, typically have a decent amount of meat and skin still attached, so they yield excellent broth. If you’re able to get chicken feet, a combination of 1 pound chicken feet, rinsed well, and 3 pounds chicken backs will result in an especially gelatinous brew. We include just a small amount of salt to enhance flavor, but it is not enough for the broth to taste fully seasoned.