Clear Chicken Broth
Rich chicken broth made from chicken legs and thighs
Ingredients
- 3 Each Chicken Thighs. About a pound.
- 3 Each Chicken Legs. About a pound.
- 1 Cup Vegetable Trimmings. Or use celery, carrot & onion instead of vegetable trimmings.
- 4 Quarts Water.
- 2 Tsp Salt.
- ¼ Tsp Ground Black Pepper.
- 1 Each Bay Leaf, Clove, Garlic Clove.
- 6 Each Pepper Corns.
- 1 Tsp Chopped Parsley.
- ¼ Tsp Thyme.
Instructions
- Make a broth by combining the chicken, 4 quarts of water, and 2 teaspoons of the salt in a tall pot. Bring it to boil then lower the heat & simmer for 30 minutes.
- Remove the chicken & when cool enough to handle, separate the skin and bones from the chicken meat. Return the skin and bones to the broth and return to simmer for 45 more minutes. Save the chicken which can be used in chicken salad, soups or other dishes that use boiled chicken meat.
- Add the vegetable trimmings, parsley, thyme, bay leaf, peppercorn clove and garlic to the broth and return to simmer for 15 more minutes. Check for salt and pepper and adjust as desired.
- Strain the both, reserving the liquid & discarding the cooked skin, bones, spices and vegetables.
- Use the broth immediately or store it in containers for up to a week in the refrigerator or freeze it for long term storage.
Notes
Note that vegetable trimmings are the otherwise unused ends of celery, carrot and onion that Chef Hacker collects and freezes when cutting those vegetables for various dishes. They are great to flavor broth and stock such as this. They can also be stuffed inside the breast cavity of chicken or turkey roasts where they add complexity of flavor and help the roast retain moisture. Just be sure to remove and discard the trimmings prior to serving the dish.