Chicken Broth

February 25, 2014

Chicken Broth
 
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Making your own chicken broth is easy and inexpensive. It contains less salt than most commercially prepared broths although the packages of prepared broth are convenient to have on hand in the pantry.
Author:
Serves: Makes about 3 quarts (3 litres)
Ingredients
  • 1 bunch parsley
  • 3 lb (1.5 kg) whole chicken
  • 2 onions with skin, quartered
  • 4 large carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 8 garlic cloves, bruised
  • 3 bay leaves
  • 1 tablespoon black whole peppercorns
  • 4 qt (4 litres) water
Instructions
  1. Cut the stems from the parsley and put them into a stock pot or large dutch oven.
  2. Reserve the parsley leaves for another use.
  3. Rinse the chicken inside and out with cold water and add to the pot.
  4. Add the remaining ingredients and bring to a boil over high heat, then reduce the heat to medium low.
  5. Simmer uncovered, for 3 hours.
  6. Skim off and discard any residue from the surface as the broth cooks.
  7. Cool the broth slightly before straining it through a fine metal sieve into a large heatproof bowl, discard the solids.
  8. Cover the broth with plastic wrap and place in the fridge for 8 hours or overnight.
  9. Carefully scrape and discard any fat from the surface of the broth.
  10. Store the broth in ½ cup, 1 cup, 2 cup and 1 quart (1 litre) airtight containers. Label each container with the contents, quantity and date, seal and freeze.
Notes
Make Ahead: The broth can be made 3 days ahead and stored in an airtight container in the fridge, or store it in the freezer for up to 6 months.

Serving Suggestion: Use the broth as a base for soups and add to stews and sauces.

 

Posted in Soups, Stews and Chili