Holiday broth

Contributed by Bernard J. Tyson

Holiday broth

Thanksgiving is my favorite holiday because it is the perfect time for family and friends to gather and give thanks.

This holiday is special because it gives me the opportunity to combine my thankfulness with my love of cooking. Cooking is the foundation that brings everyone together to reflect and share in life’s many moments.

This holiday broth is central to the entire Thanksgiving meal. I love to cook and make this recipe every year when family and friends gather to give thanks for so much during the year. It is healthy and easy to make.

The broth is a foundational component for all holiday dishes and can be used in greens, dressing, and black-eyed peas.

I hope you enjoy this broth as much as I do and want to cook it with family and friends on this special holiday.

Happy Thanksgiving.

Servings: 16 to 20 cups


  • 5 quarts (20 cups) water
  • 1 whole chicken
  • 3 to 4 large bell peppers, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 2 to 3 large onions, peeled and quartered
  • 2 garlic cloves, whole and unpeeled (optional)
  • 10 whole black peppercorns
  • 3 sage leaves
  • 1 tablespoon oregano
  • 1 tablespoon marjoram
  • Salt to taste (go easy on the salt; just to taste – enjoy the natural taste)


  1. In a 6- to 8-quart pan over medium-high heat, combine water, chicken, bell peppers, celery, onion, garlic, peppercorns, sage leaves, oregano and marjoram. If a foam develops on the surface of the stock once a rolling boil is reached, skim and discard with a large flat spoon.
  2. Cover, reduce heat to low and maintain a gentle simmer for 2 to 24 hours - meat will fall off the bones. Adjust heat up or down to maintain the gentle simmer. If you have time for a 24-hour stock, occasionally check the stock and add additional water, if necessary. Let cool.
  3. Place a fine strainer over a large bowl and ladle or carefully pour broth through strainer. Discard or save solids. Broth may be used immediately.