Rich Chicken Broth
Broth is used in so many recipes from soups to sauces, rice, vegetables, and entrees. If you don’t trim your own chicken ask your butcher if they sell their trimmings. (my supermarket call it “chicken fat”) You can always use boneless chicken thighs or breast meat. Just increase the simmering time to ensure that the larger pieces are thoroughly cooked.
Ingredients
- 1 lb Chicken Trimmings, or Chicken Meat.
- 3 Quarts Water
- ⅓ Cup Each Celery, Carrot and Onion. (Optional)
- ½ tbsp Salt
- ⅛ tsp Each Parsley, Thyme, Pepper Corn (All Optional)
- 1 Each Bay Leaf (Optional)
Instructions
- Combine chicken and water and bring to a boil in a tall pot.
- Add salt and any other optional ingredients that you choose to use and bring to boil.
- Reduce to simmer and continue to cook for 10-15 minutes.
- Remove and discard the vegetables.
- Remove chicken meat. This can be used for soups or sauces. Simply cut away and discard any skin, fat or gristle then slice remaining meat.
- Transfer broth to container or containers and refrigerate overnight. Any fat in the broth will collect and solidify at the top of the container. The fat can be removed and used or discarded. The broth can be used immediately or frozen for future use.