Chicken Broth
This recipe guides you through creating a rich, versatile chicken broth. Starting with a whole chicken and aromatics, it involves a careful simmering process to extract maximum flavor and nutrients. The method emphasizes skimming and a two-stage simmer, first with the whole chicken, then with just the bones, to yield a clear, deeply flavored broth suitable for various culinary applications or long-term storage.
Equipment
- 1 Large Stockpot Capacity of at least 16 quarts to accommodate chicken and water.
- 1 Fine-Mesh Sieve or Colander Essential for straining the broth to remove solids and impurities for clarity.
- 1 Slotted Spoon or Ladle For skimming impurities from the broth surface.
- 1 Tongs Useful for safely removing the whole chicken from the hot broth.
- 1 Large Storage Containers For cooling and storing the finished broth, preferably freezer-safe.
Ingredients
Main
- 1 3 1/2 to 4 pound whole chicken
- 1 onion halved across the equator
- 2 carrots washed and cut in thirds
- 2 stalks celery washed and cut in thirds
- 1 head garlic cut in half across the equator
- 1 bay leaf
- 10 sprigs thyme
- 1/2 teaspoon black peppercorns
Instructions
- To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
- Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
- Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
Achieving a crystal-clear chicken broth hinges on proper skimming and maintaining a gentle simmer. Continuously remove impurities that rise to the surface during the initial phase to prevent a cloudy broth. Returning the bones and skin for the second simmer maximizes gelatin and collagen extraction, resulting in a richer, more flavorful, and viscous broth. Avoid boiling vigorously, as this can emulsify fats and solids, leading to a cloudy and less refined final product. For an even deeper flavor, lightly roast the chicken bones and vegetables before simmering. Ensure the broth is completely cooled before refrigerating or freezing to prevent bacterial growth and maintain quality.