How To Make Chicken Broth
Prepare chicken broth for your soups, casseroles, sauces, and many other recipes that call for it, or use it to substitute for water in recipes. Makes everything better!
Ingredients
- 4 lb 2kg raw chicken carcasses, necks, feet, or cooked carcasses.
- 2 large onions halved but unpeeled
- 3 large carrots cut in large pieces
- 1 stick celery
- 3 garlic cloves unpeeled and crushed
- 1 large bouquet garni
- Do not add salt to your stock. Sauces and soups are seasoned when cooking.
Instructions
- Place all meat ingredients in a large heavy based stock pot or pan and cover with cold water.
- Bring to a boil.
- As the liquid heats a foam will develop .Skim this off with a large ladle. This will take a few minutes.
- Add the vegetables and herbs.
- Reduce the heat until just simmering and continue to simmer for about 4-12 hours. There are a lot of different opinions when it comes to whether a stock pot should be covered while cooking and length of time. (see notes below)
- Continue to top up the stock with boiling water during the cooking. (As in the picture above, it is ready to be topped up.)
- Leave the stock to cool and skim off the fat.
- The large pieces of bones can be removed by hand.
- Pass the stock through a fine sieve or muslin and discard the bones and vegetables.
- If the stock is left to go cold there may be more fat on the surface which you can now remove easily either with your fingers or a large ladle.
- The stock can be frozen in small and large quantities until it is needed.
Tried this recipe?Let us know how it was!
