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Basic Chicken Broth

fatfree.kitchen's picture
Ingredients
  Chicken 4 Pound, skin and surface fat removed
  Bay leaves 2
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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