Basic Chicken Broth
|Chicken||4 Pound, skin and surface fat removed|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cold water||4 Quart|
|Dried basil/Dill leaves, dried tarragon leaves||1⁄2 Teaspoon, dried|
|Onion||1 Medium, quartered|
|Dried thyme leaves/4 whole cloves||1⁄2 Teaspoon|
|Carrot||1 , cut in to chunks|
|Ground white pepper||1⁄2 Teaspoon|
|Celery stalks||2 , cut in to chunks|
|Garlic||2 Clove (10 gm), minced|
1.Place chicken pieces and water in a large, heavy soup pot. Bring to a boil slowly, reduce heat, and skim off the foam that rises to the surface. Do not return to a boil or fat will be reabsorbed by the broth.
2. Add onion, cloves, carrot, celery, bay leaves, parsley, basil or dill, thyme or tarragon, pepper, and garlic.
Simmer, partially covered, for 2 hours or until reduced by half.
3. Strain broth through a fine sieve or a strainer lined with a double layer of clean, dampened cheesecloth.
Press down on the solids gently while straining to extract as much liquid as possible. Discard solids.
4. Let broth stand at room temperature until lukewarm. Refrigerate for several hours or overnight. Skim off all fat that has risen to surface or pour through a soup strainer.
Variations - Add 1 cup chopped fresh or low-sodium canned tomatoes, another chopped onion, and 2 additional cloves garlic, minced, in Step 2.
Delete cloves and bay leaves.
â– Delete basil, thyme, and bay leaves. Add 1/2 teaspoon curry powder and 1/2. teaspoon dried dill leaves.
â– For a more concentrated broth, return to soup pot after straining and boil until the flavor becomes more intense.
â– Bake skinned chicken parts at 350 degrees for 25 minutes before making stock. Drain fat from baking pan.