I do not know how to cook. What is Chicken Broth? Can I make really great Chicken Broth?
A Step-By-Step Guide to the Best-Ever Homemade Chicken Broth Recipe
Homemade chicken broth can bring your dishes from average to extraordinary because of its rich flavor. 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. 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.
Ingredients you’ll need: 1 small chicken (2½ to 3 lb), 1 large onion (8 oz), quartered (leaving the skin is okay), 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.
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.
Gently bring the water to a simmer. As it simmers, skim and discard anything that rises to the top. Simmer for 30 minutes.
No.4 Add Veggies
Add the onion, carrots, and celery and continue simmering for 1 1/2 hours more.
Make the bouquet garnish (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.
Add the bouquet garnish 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).
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.
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.
Transfer broth to jars or containers and refrigerate for up to 5 days or freeze for up to 3 months.
Thank you, MIKE GARTEN