40 lines
1.9 KiB
Markdown
40 lines
1.9 KiB
Markdown
## Chicken Broth Recipe
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### Ingredients:
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* 2 pounds bony chicken pieces (legs, wings, necks, or backs)
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* 2 carrots, coarsely chopped
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* 2 celery stalks, coarsely chopped
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* 1 onion, coarsely chopped
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* 1 teaspoon dried thyme
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* 1/2 teaspoon dried rosemary
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* 10 whole black peppercorns
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* 1 bay leaf
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* 12 cups cold water
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### Instructions:
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1. **Preheat oven to 400 degrees F (200 degrees C)**.
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2. **Place chicken bones on a baking sheet and roast for 30 minutes, or until browned.**
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3. **Transfer chicken bones to a large pot or Dutch oven.**
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4. **Add carrots, celery, onion, thyme, rosemary, peppercorns, bay leaf, and water to the pot.**
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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.**
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6. **Skim off any foam that rises to the surface during cooking.**
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7. **Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.**
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8. **Discard the solids.**
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9. **Let the broth cool slightly before refrigerating or freezing.**
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### Tips:
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* For a clearer broth, chill the broth overnight and skim off any fat that has risen to the top.
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* Chicken broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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* Use chicken broth in soups, stews, gravies, sauces, and rice dishes.
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### Best Practices:
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* **Roast the chicken bones before making the broth.** This will add depth of flavor to the broth.
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* **Use cold water.** This will help to extract more flavor from the chicken bones.
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* **Simmer the broth for at least 2 hours.** This will give the broth time to develop a rich flavor.
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* **Skim off any foam that rises to the surface during cooking.** This will help to produce a clear broth.
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* **Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.** This will remove any solids from the broth.
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* **Let the broth cool slightly before refrigerating or freezing.** This will help to prevent the broth from becoming cloudy. |