Region: International
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy but long cooking time
This chicken broth is a nice homemade broth that can be used for recipes calling for chicken broth. For duck broth, replace with a duck carcass, and for rabbit broth, replace with rabbit bones. For recipes calling for a rich chicken broth, first roast the chicken bones in a 425ºF oven until golden.
Yield: Makes 3 to 4 quarts
Preparation Time: 5 to 6 hours in all
8 pounds chicken bones, with meat
2 carrots, sliced
3 celery stalks, with leaves, sliced
1 large onion, peeled, halved, and separated into layers
1 leek, washed well and cut up
10 black peppercorns
Bouquet garni, tied in cheesecloth, consisting of 6 sprigs fresh parsley, 6 sprigs fresh thyme, 6 sprigs fresh marjoram, 2 sprigs fresh sage, and 1 bay leaf
5 quarts cold water
Salt and freshly ground black pepper to taste
1. Put all the ingredients, except the salt and pepper, in a stockpot, and bring to a boil. Reduce the heat to a simmer and skim off the foam until no more appears. Partially cover the pot and simmer on very low heat for at least 5 hours.
2. Pour the broth through a cone-shaped strainer (chinoise), if you have one, and discard all the bones, vegetables, and bouquet garni. Now pour the broth through a cheesecloth-lined strainer into a bowl or pot. Season to taste with salt and pepper. Place the broth in the refrigerator until the fat congeals and remove the fat. The broth can be frozen for up to 6 months.
Posted: 01/06/2007