Perfect chicken broth
Sep
14
Written by:
9/14/2011 7:40 PM
New recipe format, everyone. Let me know if you can live with it, the traditional recipe format is a total pain in the butt for me.
Use 1 whole chicken don't forget the feet. Cut the chicken up, put the whole thing in the stock pot and just barely cover it with water. Add 2 Tbs. of apple cider vinegar and let it soak for a half an hour to an hour. The chicken should be truly free range, preferable raised by someone you had a face to face conversation with about it's eating habits (lots of grass, bugs, lizards, seeds, snakes, and corn with no rat or mouse shit in it) and habitat. Also no hormones or antibiotics. I am very much into finding delicious heritage breeds like Dorking or Rhode Island Red. Ok, moving on.
Bring to a slow boil all the while adding: a slice of lemon (I use the end about a third of an inch slice), 2 bay leaves, salt, pepper, 1/2 cup of fresh parsley slightly chopped, 1 or 2 carrots, 1 onion, 1 or 2 stalks of celery, 3-5 cloves of garlic crushed. Once it boils, turn down to low and simmer for 2 hours. Skim the scum.
After 2 hours take the meat off the bones and put the bones back in and simmer them for another 20 or 30 minutes. Turn the heat off, let it cook a little and then strain it and throw all the chunks out. That's it there's the broth. Don't skim the fat off it when it cools. Eat the fat, or skim it off and use it to cook something else. Or give the fat to me, I will use it. I use the meat in recipes, and usually freeze it. I also triple this recipe and make it in my giant zillion quart stock pot.
2 comment(s) so far...
Re: Perfect chicken broth
Thanks for this recipe. How long will the broth keep in the fridge for if I don't include cider vinegar and garlic (2 things I am not meant to have on a low FODMAP diet).
By Kat on
10/30/2011 2:38 PM
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Re: Perfect chicken broth
I freeze what I am not going to use within a week. And, I've been using lemon grass instead of lemon AND I have been using less water to get a stronger flavor. The lemon is optional, it does impart a very lemony taste. You should be ok without the garlic. The vinegar is used to leech more gelatin out of the bones, it doesn't really have anything to do with the flavor.
By Whitney Ross on
10/31/2011 9:48 AM
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