Homemade Chicken Broth
Mary Ann Esposito
Published by William Morrow
It is always a good idea to keep homemade broths on hand; they are easy to make ahead and can be frozen for future use. If canned broths are used, be sure that they are the low-salt varieties, as regular canned broth can be very salty, and even the low-sodium ones are a bit too salty for my liking. Chilling homemade broth overnight allows the fat to collect on the surface where you can easily skim it away, leaving a clear and light-tasting broth.
Total Timea day or more
Make Ahead RecipeYes
Type of Dishsoup, stock
- 4 pounds chicken parts (necks, wings, and breast bones)
- 2 teaspoons coarse sea salt
- 2 cloves garlic, cut in half
- 2 large onions, peeled and quartered
- 2 fresh or canned plum tomatoes quartered
- 1 bay leaf
- 2 sprigs each fresh Italian parsley and basil, tied together with kitchen string
- Juice of 1 lemon
- 2 ribs celery with leaves, cut into 4 pieces
- 2 carrots, peeled and halved
- 5 black peppercorns, crushed
Put the chicken pieces in a large stockpot, then add the salt and enough cold water to cover the pieces. Cover the pot and bring to a boil. Skim off the foam that collects with a spoon. Add the remaining ingredients, reduce the heat to medium-low, and simmer, covered, for 45 minutes to 1 hour. Skim off any additional foam that collects as the broth cooks.
Remove the chicken pieces with a slotted spoon and reserve for another use. Pour the broth and vegetables into a large strainer lined with damp cheesecloth set over another pot. With the back of a spoon, press on the vegetables to release all the juices. Discard the solids left in the strainer. Let cool, then cover the broth with plastic wrap and refrigerate overnight.
With a spoon, remove the congealed fat from the top of the broth. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.
1998 Mary Ann Esposito