.Classic Homemade Chicken Broth
Source of Recipe
From "The New Essentials Cookbook" by America's Test Kitchen
Recipe Introduction
"Store-bought cans can't compete: Good homemade chicken broth is liquid gold. It will improve anything you cook�not only soup but rice, beans, sauces, and more. Though it takes some time, this broth delivers rich flavor and full body with almost no hands-on work. We chose chicken back and wings for convenience and because they release plenty of gelatin, which gives the broth a luscious consistency. Minimal additions ensure the broth tastes as chicken-y as possible. Chicken backs are available at supermarket butcher counters. If you have a large pot (at least 12 quarts), you can easily double this recipe."
List of Ingredients
◦ 4 pounds chicken backs and wings
◦ 3 � quarts water
◦ 1 onion, chopped
◦ 2 bay leaves
◦ 2 teaspoons salt
Recipe
Combine chicken and water in large stockpot or Dutch oven and heat over medium-high heat until boiling, periodically skimming off any scum that comes to the surface with a slotted spoon. Reduce heat to low and simmer gently for 3 hours.
Add onion, bay leaves, and salt and continue to simmer for another 2 hours.
Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat. Cooled broth can be refrigerated for up to 4 days or frozen for up to 1 month.
Makes about 8 cups
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