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Classic Chicken Broth

Created by All Foods Natural, Friday, 19 October 2007

Description

This is the broth you will use most. Many recipes ask for chicken broth and it is also excellent to have on its own or in a simple soup.

Ingredients

At a glance

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Special Diets

5 lb fowl, cleaned, drawn, better cut in several pieces
2 large carrots, peeled and cut in thick chucks
2 onions, peeled and quartered
1 leek cut in 1” chunks
1 celery stalk, chopped
1 bouquet garni
6 peppercorns

Methods/steps

Put the chicken and vegetables in a large stock pot. Add water –about 8 pints- and take to the boil. Skim off foam, add herbs and a little salt and take again to the boil.
Reduce heat, cover and simmer for 2-3 hours, until the meat falls off the bones, skimming foam off and adding hot water when required so the ingredients are always covered.
Cool, remove fat and strain broth; season to taste.

Additional Tips

If you are using this broth for a chicken noodle soup, the cooked chicken meat can be chopped and added to the soup; otherwise, use it in salads, chicken pie, or make it into a loaf.

Use your favorite herbs instead of the whole bouquet garni. You could flavor just with only one or two of the herbs.

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