Post by Loupy on Mar 14, 2013 22:12:28 GMT -7
Liquid Gold: Homemade Chicken Broth
afoodcentriclife.com/liquid-gold-homemade-chicken-broth/
Yield: About 3 quarts or 3 liters
Like most things homemade, making your own chicken broth is so much better than store bought. Although the simmer time is 4-5 hours, it’s easy and mostly hands-off. I keep containers in my freezer for soups. stews, risottos and many uses. It tastes better and is better for you too. I usually double this recipe and use organic ingredients.
I often use a whole, cut-up organic chicken. I’ll buy the two packs at the warehouse store because their prices are good on whole organic chickens or buy them on sale.
Ingredients:
1 whole chicken, about 4 pounds (1.84 K), or thighs, legs or bones
2 large celery ribs, roughly chopped (about 4 ounces or 120 grams)
2 medium carrots, peeled and roughly chopped (about 4 ounces or 120 grams)
1 medium onion, roughly chopped (about 8 ounces or 230 grams)
1 large dried bay leaf
a handful of parsley leaves and stems
1/2 teaspoon of black peppercorns
2-3 fresh thyme sprigs
4 quarts (4 L) of filtered water
Directions
Rinse the chicken. If using a whole chicken, break it down into pieces with a sharp French knife, Chef’s knife, or cleaver.
Start by cutting off the leg and thigh pieces and cut them in half, then cut off the wings.
Next, cut through the center breast bone of the chicken, splitting the body into two halves.
Cut the breasts free and cut them in half.
What’s left is the body.
Cut that in half crosswise.
Remove as much excess skin as possible.
Add the chicken pieces to a large stock pot, eight to ten quarts.
Cover with the water and bring to a simmer.
As the chicken simmers, impurities will begin to rise to the top.
It looks like a brownish foamy scum.
Not a pretty description.
Skim it off and discard.
Continue to skim and discard until its mostly gone.
Add the vegetables, herbs and peppercorns.
Keep the pot at a low simmer for four to five hours, adding hot water if the water level gets low.
Strain out the spent vegetables, meat, bones, etc. and cool the broth in a large stainless steel bowl or pot in a sink filled with ice and water.
Place a small rack or trivet under the pot to speed cooling.
Stir occasionally to assist cooling. Refrigerate broth for 3 days or freeze in small container (or even muffin tins) for up to three months.
Note – I often let my chicken broth simmer for 8 hours.
As the water level drops, add hot water from a tea kettle to bring it back up. It won’t dilute it.
My broth comes out gloriously golden.
Copyright © 2013 A Food Centric Life. All rights reserved.
afoodcentriclife.com/liquid-gold-homemade-chicken-broth/
Yield: About 3 quarts or 3 liters
Like most things homemade, making your own chicken broth is so much better than store bought. Although the simmer time is 4-5 hours, it’s easy and mostly hands-off. I keep containers in my freezer for soups. stews, risottos and many uses. It tastes better and is better for you too. I usually double this recipe and use organic ingredients.
I often use a whole, cut-up organic chicken. I’ll buy the two packs at the warehouse store because their prices are good on whole organic chickens or buy them on sale.
Ingredients:
1 whole chicken, about 4 pounds (1.84 K), or thighs, legs or bones
2 large celery ribs, roughly chopped (about 4 ounces or 120 grams)
2 medium carrots, peeled and roughly chopped (about 4 ounces or 120 grams)
1 medium onion, roughly chopped (about 8 ounces or 230 grams)
1 large dried bay leaf
a handful of parsley leaves and stems
1/2 teaspoon of black peppercorns
2-3 fresh thyme sprigs
4 quarts (4 L) of filtered water
Directions
Rinse the chicken. If using a whole chicken, break it down into pieces with a sharp French knife, Chef’s knife, or cleaver.
Start by cutting off the leg and thigh pieces and cut them in half, then cut off the wings.
Next, cut through the center breast bone of the chicken, splitting the body into two halves.
Cut the breasts free and cut them in half.
What’s left is the body.
Cut that in half crosswise.
Remove as much excess skin as possible.
Add the chicken pieces to a large stock pot, eight to ten quarts.
Cover with the water and bring to a simmer.
As the chicken simmers, impurities will begin to rise to the top.
It looks like a brownish foamy scum.
Not a pretty description.
Skim it off and discard.
Continue to skim and discard until its mostly gone.
Add the vegetables, herbs and peppercorns.
Keep the pot at a low simmer for four to five hours, adding hot water if the water level gets low.
Strain out the spent vegetables, meat, bones, etc. and cool the broth in a large stainless steel bowl or pot in a sink filled with ice and water.
Place a small rack or trivet under the pot to speed cooling.
Stir occasionally to assist cooling. Refrigerate broth for 3 days or freeze in small container (or even muffin tins) for up to three months.
Note – I often let my chicken broth simmer for 8 hours.
As the water level drops, add hot water from a tea kettle to bring it back up. It won’t dilute it.
My broth comes out gloriously golden.
Copyright © 2013 A Food Centric Life. All rights reserved.
