Old Fashioned Chicken Broth
Source of Recipe
Country Life
List of Ingredients
1 whole chicken
This is the important part. Try to find a stewing hen, a ranch raised
chicken, or a roasting chicken. You will find little flavor in a frying
chicken of today.
2 carrots cut into small pieces
1 celery stalk cut into small pieces
1 medium onion, unpeeled and cut into quarters
5 parsley sprigs (or celery leaves)
1 garlic clove, unpeeled
1/2 tsp. dried thyme leaves
2 tsp salt
bay leaf
Recipe
In a 8 quart Dutch oven place the whole chicken with its neck, no
giblets, and remaining ingredients.
Add 3 quarts of water
Heat to boiling over high heat, removing any foam from surface, reduce
to low heat.
Cover and simmer 1 hour, turning chicken once and skimming foam if
necessary.
Remove Dutch oven from heat and transfer chicken to a cutting board.
When the chicken is cool enough to handle, remove chicken meat from
bones. Refrigerate chicken meat for use another day.
Return chicken bones, skin and scraps to Dutch oven and heat to boiling
over high heat. Reduce heat to low and simmer uncovered for 3 hours.
Strain broth through sieve into a large bowl. Sometimes this must be
done twice to remove solids. Discard solids in sieve. Cool broth
slightly, cover and refrigerate. When cold fat can easily be removed
from surface. Makes about 5 cups of broth.
Pressure-Cooker Chicken Broth
In a 6 quart pressure cooker place all the ingredients listed above but
use only 4 cups of water.
Following the directions of the manufacturer, close the lid on the
pressure cooker and bring up to high pressure and cook 15 minutes.
Remove cooker from heat and allow pressure to drop for 5 minutes. Follow
manufactuers directions to open the cooker lid.
Drain broth through sieve or colander into a large bowl. Transfer
chicken to a cutting board. Discard solids in sieve. When the chicken is
cool enough to handle cut meat from the bones.
In my own opinion the meat taken from this process is pretty flavorless,
having contributed most of the flavor to the broth. It can be chopped
and used in the soup.
Refrigerate broth overnight to make skimming easier.
Using a pressure cooker can be a scarey experience. A valve sits atop
the small hole and steam issues forth and rocks this valve with a loud
steaming sound. You want the valve to rock gently. No rocking the
pressure isn't high enough. Too high and the pressure gets dangerous. It
is possible to blow the chicken and water right through that little hole
and up on the ceiling of your kitchen. This makes an unforgetable
cleaning adventure.
Oriental Chicken Soup
4 ounces of rice noodles or linguine
1 recipe Old Fashioned or Pressure Cooker Chicken Broth
4 ounces shitake mushrooms, stems removed, thinly sliced
2 Tablespoons soy sauce
1 Tablespoon grated peeled ginger
3/4 tsp. salt
1/4 tsp. pepper
2 Cups thin strips of cooked chicken
1/4 tsp. Asian sesame oil
1 cup loosely packed cilantro (or substitue celery or green onions)
leaves
Prepare noodles as label directs. Drain.
In a 4 quart saucepan heat the chicken broth to boiling over high heat.
Stir in mushrooms, soy sauce, ginger, salt and pepper. Reduce heat to
low, and simmer uncovered 10 minutes. Stir in chicken, sesame oil, and
noodles. Heat through. Top with cilantro or onion slices, or a
combination. This makes about 7 cups.
Fried noodles can be used in place of the rice noodles. This can be a
tasty substitute.
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