FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: A - Ch >  Roast Chicken Broth

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ROAST CHICKEN BROTH

A Bird in the Oven and Then Some
by Mindy Fox

There's no match—in quality or flavor—for homemade broth. It's peerless for making soups, risottos, and more; the perfect tonic when you're feeling under the weather; or a satisfying midday snack, sipped from a mug on a chilly day. To make broth, you're using ingredients you might otherwise throw away: a picked-over roast chicken carcass; an odd carrot, celery stalk, or onion; a stray herb sprig or two. These are the basics, but making broth is an improvisational endeavor. If you like, add a chunk or two of peeled celery root, a coarsely chopped parsnip, a piece of Parmigiano-Reggiano cheese rind, mushroom stems, a halved tomato or two, and/or a couple of whole dried chiles. The longer it slowly simmers, the richer broth becomes—make a light or rich brew; it's up to you. A rich broth can always be stretched with a little water if you don't have enough for a recipe.
Makes about 2-3 quarts


INGREDIENTS

• 1 or 2 roast chicken carcasses, picked of meat, plus necks, if you have them
• 1 medium onion, quartered (with skin on)
• 2 to 4 gently smashed garlic cloves with peel, or 1 whole head of garlic, with the top 1/2 inch cut off to expose the cloves, if making a larger batch of broth
• 1 to 2 large carrots, washed and cut lengthwise into 2-inch pieces
• 1 to 2 stalks celery, washed and cut lengthwise into 2-inch pieces
• 1 teaspoon whole black peppercorns
• A handful of fresh parsley sprigs, and/or other savory fresh herb sprigs, such as rosemary, oregano, marjoram, sage, and thyme


DIRECTIONS

Combine all of the ingredients, and as many of the optional ingredients (see Headnote) as you like in a large pot and add water to cover by several inches. Bring the -water to a simmer over medium heat, then reduce the heat so that you have a bare simmer (bubbles just breaking the surface of the water), and cook until the broth is reduced and flavorful. This will generally take 2 to 3 hours for a light broth, or 3 to 6 hours for a richer broth.

Tips:
As you roast chickens freeze necks backs, and carcasses in resealable bags. Fresh herbs and Parmesan rinds can also be kept frozen for use in broths. Ingredients do not need to be defrosted before using. You can make a broth with just 1 carcass or wait until you have 2 or more for a larger batch. Once made freeze broth in 2 to 4 cup plastic containers, depending on how you use it. Leave 1 inch of space between the broth and the lid, liquid expands when it freezes. Label and date frozen broth, and use it within 6 to 8 months.

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages