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Recipe: All - Purpose Chicken Cooking Broth
Similar Categories: All, Purpose, Chicken, Cooking, Broth
31/2 pounds chicken
2 carrots, halved crosswise
2 medium sweet onions, quartered
1 leek, with greens, cut in 3-inch pieces
8 sprigs Italian parsley
6 sprigs dill
6 sprigs fresh thyme or 1 1/8 teaspoons dried thyme
1 sprig fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon black peppercorns
2 bay leaves
Put chicken, including neck, gizzard and heart, in large soup or stock pot.
Add 4 cups cold water, then add carrots, onion, leek and all herbs. Place
pan over high heat.
Bring just to boil; when mixture starts to boil, reduce heat until liquid
just bubbles gently. Cook soup until chicken is cooked, about 1 hour,
skimming top to remove foam which rises to surface. With two forks, remove
chicken and set aside.
Continue cooking broth until it is reduced by about one-third and tastes
concentrated. Meanwhile, when chicken is cool enough to handle, set on large
cutting board. Remove and discard skin. Pull meat from bones and reserve for
other use.
When broth is done, strain into large container, pressing on solids from pot
to extract juices. Cool, then chill stock completely to congeal fat on
surface. Skim off fat.
Transfer stock to smaller containers, such as ice cube trays, and freeze.
Then, store cubes in plastic bag or pour stock into heavy resealable plastic
bags and freeze. Use as needed in cooking vegetables, chicken and seafood.
Each cup contains about 25 calories.
2 carrots, halved crosswise
2 medium sweet onions, quartered
1 leek, with greens, cut in 3-inch pieces
8 sprigs Italian parsley
6 sprigs dill
6 sprigs fresh thyme or 1 1/8 teaspoons dried thyme
1 sprig fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon black peppercorns
2 bay leaves
Put chicken, including neck, gizzard and heart, in large soup or stock pot.
Add 4 cups cold water, then add carrots, onion, leek and all herbs. Place
pan over high heat.
Bring just to boil; when mixture starts to boil, reduce heat until liquid
just bubbles gently. Cook soup until chicken is cooked, about 1 hour,
skimming top to remove foam which rises to surface. With two forks, remove
chicken and set aside.
Continue cooking broth until it is reduced by about one-third and tastes
concentrated. Meanwhile, when chicken is cool enough to handle, set on large
cutting board. Remove and discard skin. Pull meat from bones and reserve for
other use.
When broth is done, strain into large container, pressing on solids from pot
to extract juices. Cool, then chill stock completely to congeal fat on
surface. Skim off fat.
Transfer stock to smaller containers, such as ice cube trays, and freeze.
Then, store cubes in plastic bag or pour stock into heavy resealable plastic
bags and freeze. Use as needed in cooking vegetables, chicken and seafood.
Each cup contains about 25 calories.
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