Original Classic Homemade Chicken Broth

JD

September 27, 2019

0

cooking-tips, tasty-broth, tasty-food-recipe

Why this recipe works?

Store-bought cans can’t compete: Good homemade chicken broth is
liquid gold. It will improve anything you cook—not only soup but rice,
beans, sauces, and more. Though it takes some time, this broth delivers
rich flavor and full body with almost no hands-on work. We chose
chicken backs and wings for convenience and because they release
plenty of gelatin, which gives the broth a luscious consistency. (If you
want a recipe that yields both broth and meat, make Chicken Noodle
Soup.) Minimal additions ensure the broth tastes as chicken-y as
possible. Chicken backs are available at supermarket butcher counters.
For information on how to defat broth, see this page. If you have a large
pot (at least 12 quarts), you can easily double this recipe.

Servings

Makes about 8 cups

Cooking Time

5 hours 20 minutes

Ingredients

• 4 pounds chicken backs and wings
• 3½ quarts water
• 1 onion, chopped
• 2 bay leaves
• 2 teaspoons salt

Procedure

1. Combine chicken and water in large stockpot or Dutch oven and heat over medium-high heat until boiling, periodically skimming off any scum that comes to the surface with a slotted spoon. Reduce heat to low and simmer gently for 3 hours.
2. Add onion, bay leaves, and salt and continue to simmer for another 2 hours.
3. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat. Cooled broth can be refrigerated
4. for up to 4 days or frozen for up to 1 month.

Cheater Chicken Broth Variation

Doctoring store-bought broth with ground chicken, gelatin, and seasonings gives it a flavor and consistency that approaches homemade and comes together much faster.

1. Heat 1 tablespoon egetable oil in large saucepan over medium-high heat until shimmering.
2. Add 1 pound ground chicken and 1 chopped onion and cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes.
3. Add 4 cups water, 4 cups chicken broth, 8 teaspoons unflavored gelatin, 2 bay leaves, and 2 teaspoons salt and bring to simmer.
4. Reduce heat to medium-low, cover, and cook for 30 minutes.
5. Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible.
6. Let broth settle for about 5 minutes, then skim off fat.

Also see these post for
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