Alexa Whats for Dinner

To start the broth, begin by blanching the chicken legs to remove excess fat and impurities. Place the chicken legs into a tall soup pot and cover with cold water. Bring the water up to a boil over medium-high heat. Using a large spoon, skim the impurities off the top as they rise to the surface. Once the water comes to a boil, drain and discard the murky water. Cover the chicken legs again with cold water, and return to the heat. Slowly bring to a simmer, skimming any additional impurities off the surface.

Add the celery, carrots, onions, rutabega, leeks, and garlic into the pot. Gently simmer for about 45 minutes. Next, add in the parsley, dill, thyme, bay leaves, and peppercorns. Continue to gently simmer for another 45 minutes.

Remove the chicken legs from the broth once cooked through (reaching an internal temperature of 165°F.) Once the legs are cool enough to handle, remove the meat from the bones and set aside. The meat can be used for other dishes.

Once all of the meat has been removed, return the bones to the broth. Continue to simmer the broth for one hour or longer to extract the flavor from the bones, veggies, and herbs. Add in Kosher salt to taste, and taste for seasoning and flavor. Once you’re happy with your broth, remove the solids and strain the broth through a fine mesh sieve.

Cool the broth, place into a sealed container, and refrigerate overnight. The next day, remove the hardened fat from the top. Heat up the soup in a pot on the stove when you’re ready to eat!