It may be easy to buy in the store, but there’s nothing that makes a dish more special than a homemade chicken broth recipe. Whether you’re simmering a fall soup, making a hearty stew, or impressing your dinner guests with a delicious risotto, homemade chicken broth can bring your dishes from average to extraordinary because of its rich flavor. But finding a recipe that doesn’t look complicated can be daunting. Lucky for you, we’re here to help.
So, what are the benefits of making your own chicken broth at home? When you prepare your own chicken broth from start to finish, you can control the ingredients you add and make sure you’re getting exactly what you want. While it can be tough to monitor sodium and other additives when you’re buying your broth in the store, cooking your own broth means you can precisely measure the salt used (and get nutrients from a wider variety of vegetables, if that’s your desire!). We also love the fact that homemade chicken broth can keep in the freezer for up to three months.
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1
Gather Your Ingredients
Ingredients you’ll need: 1 small chicken (2½ to 3 lb), 1 large onion (8 oz), quartered (leaving the skin is ok), 2 medium carrots (4 oz), trimmed and cut in large chunks, 2 stalks celery (4 oz), trimmed and cut in large chunks, 8 sprigs parsley, 4 sprigs thyme, 1 clove garlic, 6 peppercorns, and 1 bay leaf.
Supplies you’ll need: 1 large stock pot, a skimmer, cheese cloth, twine, and a colander.
2
Add Water
Place the chicken a large stock pot (this should be tall and narrow rather than short and wide) and cover with cool water (about 8 cups). Make sure to use a pot that is a few inches taller than the chicken. This allows the water to flow around ingredients and extract the most flavor. It will also make it easier to skim away anything that rises to the surface.
3
Simmer and Skim
Gently bring the water to a simmer. As it simmers, skim and discard anything that rises to the top. Simmer for 30 minutes.
4
Add Veggies
Add the onion, carrots, and celery and continue simmering for 1 1/2 hours more.
5
Make a Bouquet Garni
Make the bouquet garni (AKA a package of herbs wrapped in cheese cloth): Lay the parsley, thyme, garlic, peppercorns and bay leaf on top a folded over piece of cheese cloth. Wrap up and tie with twine.
Using this in your stock is like adding a tea bag – it will help to infuse the flavor of the herbs into the broth, while still being easy to remove.
6
Add the Bouquet Garni
Add the bouquet garni to the pot and simmer until the chicken is super tender and the broth is very flavorful, 30 to 45 minutes (adding the herb package too early can cause the flavors to cook away completely or become dull).
7
Remove Veggies
Transfer the chicken and vegetables to a large bowl and season the broth with salt. Shred the meat, discarding the skin and bones, and reserve to serve with soup or use for another recipe.
8
Strain the Stock
Line a colander with rinsed cheesecloth (set over another pot or measuring cup) and ladle the broth into it. This will catch any additional scraps left in the broth.
9
Jar and Refrigerate
Transfer broth to jars or containers and refrigerate for up to 5 days or freeze for up to 3 months.
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Source : Goodhousekeeping
