Chicken broth
Source of Recipe
Broth recipe in Fine Cooking magazine, May 2001 issue.
List of Ingredients
2 chicken fryers
5 1/2 qts. water
1 tbl. salt
1 tbl. black pepper
3 onions, quartered
3 celery ribs with leaves, chopped coarsely
3 carrots, scraped and chopped coarsely
2 cloves garlic, peeled and crushed
1 tbl. parsley, chopped
1/2 tbl. dried thyme leaves
3 bay leaves
Recipe
Clean and cut both chicken fryers into pieces. Remove breast meat from bones
and place chicken breasts in refrigerator for use later. Other pieces go
into a 10- to 12-quart boiling pot. Add water and bring to a boil, stirring
occasionally. As chicken comes to a boil, remove foam. This foam will
dissolve quickly, so be prepared. AFTER removing foam, add all other
ingredients slowly. Continue boiling for 2 1/2 to 3 hours to reduce stock by
1/3, (5 1/2 quarts down to 3 1/2 to 4 quarts).
2. The goal now is to clarify the broth or stock. You can use a fine-mesh
wire colander and moist cheesecloth or whatever straining method works for
you to remove most solids from the stock. (My husband used two colanders
placed one inside the other. He placed this combination over a large plastic
container and poured the broth through the colanders.) Cool the container of
broth rapidly. A large ice chest is big enough to accommodate the container
of broth and works well. Place the container of broth in the chest and add
ice around the container. Allow the broth to cool until the fat has
solidified on the surface of the broth. Remove this fat.
3. When the broth has cooled, pour it into shallow containers, cover and
store in the refrigerator until ready to use in making soup, preferably
overnight or for up to 3 days.
4. The remains in the colander should be discarded. It's full of chicken
meat, skin, veggies, and small and large bones. My husband said the remains
reminded him of the Long Range Patrol Rations he had in Vietnam more than 30
years ago -- "tasty but dry."
5. When ready to make soup, remove the broth from the refrigerator. Skim off
additional congealed fat from the surface of the broth. Reserve some of the
chicken fat to cook the chicken breast meat in when making the soup.
Note: De-fatted broth can be refrigerated for up to 3 days. At that point,
it can be brought back to a boil for 3 to 4 minutes and saved again for a
couple of days more without freezing. Remove the solidified fat after it
cools. This can be repeated a couple more times over a period of about 10
days without freezing the broth. Each time the stock is thickening and
concentrating the flavors for the next step, building the soup.
Makes 3 1/2 to 4 quarts broth and about 2 quarts concentrated broth if you
have re-boiled and skimmed fat a couple of times.
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