This image courtesy of Joseph DeLeo
Broth is fundamental to many sauces, soups, and stews. Without question, the secret to great chicken broth is a good stewing hen, not too much water in the pot, parsnips, dill, and slow simmering. Boiling will result in a cloudy broth and a confused taste. Keep plenty of broth on hand.
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free
Five Ingredients or LessYes
Taste and Textureherby, rich, savory
Type of Dishchicken soup, soup, stock
- 1 soup chicken (5½ to 6 pounds), preferably a stewing hen
- 2 onions, unpeeled, cut in half
- 4 whole cloves
- 3 ribs celery with leaves, cut in half
- 2 carrots, unpeeled, cut in half
- 2 parsnips, unpeeled, cut in half
- 3 cloves garlic, unpeeled, lightly crushed
- 1 large ripe tomato, halved and seeded
- 8 sprigs fresh dill
- 4 sprigs fresh flat-leaf parsley
- 8 whole black peppercorns
- 2 tablespoons coarse or kosher salt
Remove the giblets from the chicken and reserve for another use. Rinse the chicken well and trim off all excess fat. Cut the chicken into 6 pieces and place them in a large soup pot.
Stud the onions with the cloves and place them in the pot, along with all the remaining ingredients. Add 12 cups water.
Bring to a boil over high heat, skimming off any foam that rises to the top. Reduce the heat and simmer, partially covered, until the chicken is cooked through, about 1 hour.
Remove the chicken pieces from the pot. If it is not a stewing hen, which would be tough, reserve the meat for another use. Discard the large vegetables and strain the broth through a fine-mesh sieve into a bowl. Adjust the seasonings if necessary. Allow the broth to cool to room temperature.
If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator. If it is not for immediate use, transfer the broth to a storage container and refrigerate it, covered, until the layer of fat has solidified on top, 4 hours or overnight. Remove the fat before using. Refrigerated, the broth will keep for up to 4 days; frozen, for up to 3 months.
2003 Sheila Lukins
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