I use so much chicken broth in my kitchen, that I usually make 3 huge pots at a time. I then pour it into plastic quart sized take out containers and store them in the freezer. If I had more pots, I would make even more:) It really is one of the best foundations for my “flavor factory”.
Yield: 6 quarts
1 chicken, skinned and breast removed
1 large onion, quartered, with the skin
3 garlic cloves, smashed
2 dry bay leaves
3-5 black peppercorns
Place all the ingredients into a large stockpot, at least 8 quarts. Fill it to the top with water. (By the way, it’s important to use good filtered water. If your tap water tastes funny, so will your broth:).
Season with salt to taste. Don’t salt it too much though; if you’ll be using this broth for a sauce that needs to reduce, it will be too salty.
Bring to a boil, reduce the heat to low and simmer for about an hour.
Skim off the foam from the top of the chicken broth.
Line a strainer with paper towels or a coffee filter and strain. The paper towel will trap all the food particles and fat, leaving you with a beautiful, clear broth.
Yuck! I don’t want to eat that!Reserve the chicken meat and use in chicken salad or meat filled crepes.
You can also save chicken parts, freeze them and then use them to make chicken broth when you have the equivalent of one chicken, about 3-4 lbs.
Skinning the chicken also cuts down dramatically on the fat and foam that rises to the surface. I often take off the breast meat and use it in another recipe and use the rest of the chicken for the broth, since chicken breast dries out so quickly.
It’s so convenient to have chicken broth on hand all the time. Every time I reach into the depth of my freezer it seems to magically appear.
One day I reached in expectantly only to come up with nothing. The chicken broth was all gone! How could that be? I had just made some, hadn’t I? (I’m always surprised, even though I use it almost every day.) I didn’t have time to replenish my stores, and I was in a hurry to make dinner, so I came up with a quick solution on the fly.
1 frozen or thawed chicken breast
1 small onion, cut in half (with the peel)
1 garlic clove, smashed
1 dry bay leaf
2-4 pepper corns
Combine all the ingredients in a small pot, fill it all the way to the top with water. Bring to a boil, skim off the foam, reduce to a simmer and cook for 20-30 min, depending on how big the chicken breast is, just until the chicken is no longer pink.
What a wonderful discovery. No need to unthaw the chicken. You will be amazed by how soft the chicken breast will be.
You can also add parsley, thyme, carrots, celery, leeks, etc. to the broth. However, I keep it simple. Besides, it’s nice to keep the flavor clean so you can add other flavors later, since you will use the broth in so many varieties of dishes. Sometimes, you don’t want the taste of celery in your marsala sauce.
- 1 chicken, skinned and breast removed
- 1 large onion, quartered, with the skin
- 3 garlic cloves, smashed
- 2 dry bay leaves
- 3-5 black peppercorns
- Place all the ingredients into a large stockpot, at least 8 quarts.
- Fill it to the top with good filtered water.
- Season with salt to taste.
- Bring to a boil, reduce the heat to low and simmer for about an hour.
- Skim off the foam from the top of the chicken broth.
- Line a strainer with paper towels or a coffee filter and strain the broth.