Chicken Broth

Lots of people, including me, think it is much better to open a can of readymade chicken broth. However, the good news is, it is worth the time and effort to prepare chicken broth at home. It tastes so much better than readymade broth.

  • 1 kg chicken parts or meaty bones, such as backs and necks
  • 6 cups cold water
  • 1 medium onion, diced (abt 1/2 cup)
  • 1/2 carrot, diced (abt 1/4 cup)
  • 1 celery stalk diced
  • 2-3 whole black peppercorns
  • 1-2 parsley stems
  • 1 small bay leaf
  • 1 sprig fresh thyme
  • Salt to taste
  1. Place the chicken and water in a large pot, (water should cover the chicken by atleast 2"). Bring the water slowly to a boil over medium heat.
  2. As the water comes to a boil, skim any foam that rises to the surface. Once it boils, simmer. Cover partially and simmer for 2 hrs. Skim as often as needed.
  3. Add the remaining ingredients. Continue to simmer, skimming as needed, until the broth is fully flavored, abt 1 hr.
  4. Remove the chicken, cool and shred the meat. Reserve to garnish or save for another use.
  5. Strain the broth through a fine sieve into a large metal container. Discard the solids.
  6. To store - cool broth quickly by placing the container in a sink filled with ice-cold water. Stir as it cools and then transfer it to a storage containers.
  7. Store in refrigerator for 5 days or 3 months in the freezer. Label and date the containters clearly before putting them into the freezer.
Happy cooking!!!

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