the_information_nexus/food_related/chicken/chicken-broth.md

Chicken Broth Recipe

Ingredients:

• 2 pounds bony chicken pieces (legs, wings, necks, or backs)
• 2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 onion, coarsely chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 10 whole black peppercorns
• 1 bay leaf
• 12 cups cold water

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken bones on a baking sheet and roast for 30 minutes, or until browned.
3. Transfer chicken bones to a large pot or Dutch oven.
4. Add carrots, celery, onion, thyme, rosemary, peppercorns, bay leaf, and water to the pot.
5. Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours, or up to 5 hours for a richer flavor.
6. Skim off any foam that rises to the surface during cooking.
7. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.
8. Discard the solids.
9. Let the broth cool slightly before refrigerating or freezing.

Tips:

• For a clearer broth, chill the broth overnight and skim off any fat that has risen to the top.
• Chicken broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
• Use chicken broth in soups, stews, gravies, sauces, and rice dishes.

Best Practices:

• Roast the chicken bones before making the broth. This will add depth of flavor to the broth.
• Use cold water. This will help to extract more flavor from the chicken bones.
• Simmer the broth for at least 2 hours. This will give the broth time to develop a rich flavor.
• Skim off any foam that rises to the surface during cooking. This will help to produce a clear broth.
• Strain the broth through a fine-mesh sieve or cheesecloth-lined colander. This will remove any solids from the broth.
• Let the broth cool slightly before refrigerating or freezing. This will help to prevent the broth from becoming cloudy.