- January 5, 2009 at 5:35 pm #268783
This may seem simple but I am not sure if boiling chicken in water then makes chicken broth? Do you need anything else… does anyone have a real recipe for chicken broth?
I have some boned chicken pieces and it would be nice if I could make some broth to freeze for whenever I need it!
- January 5, 2009 at 5:48 pm #408301
I’ve never made my own broth, but I found this recipe on the FoodNetwork site, so I’m sure its good! Its from a shoe called “How To Boil Water” that teaches cooking basics and good recipes, etc. Hope this helps!
1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water
Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat.
Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe.
Return the bones to the pot and cook for 1 hour.
Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath.
(Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
Copyright 2003 Television Food Network, G.P. All rights reserved
- January 5, 2009 at 6:14 pm #408310
Great recipe rtebalt, when I boil my chicken I always save the broth from it, and I freeze it. It’s great for soups, or beans, it’s good for almost anything. I always save mine because you never know when you might need it before you can get to the store next.
- January 5, 2009 at 8:49 pm #408340
rtebalt, good recipe. That is about how I do mine-add a little this, a little that :).
I will freeze mine in ice cube tray’s then take some cubes out for making rice or noodles, anything that you want to flavor.
- January 6, 2009 at 2:31 pm #408472
Thanks! I thought that just boiled chicken water might not be enough, it makes sense to add seasonings and veggies for flavor too! And I like the ice cube tray idea.
I’m going to have to get on doing this tonight.
- September 23, 2013 at 3:06 pm #444017
Hello starsinnight, I Make all of my stock. you can do it by just boiling some chicken but it will be week. save your chicken bones in the freezer till you have enough to make a batch of stock.
A stalk of celery or two, rinsed with the leaves on
A carrot or two , rinsed leave the peel on it has a lot of flavor & nutrients
an onion, peel on & cut in half
either a clove of garlic cut in half or 1/2 tsp of minced
put it all in a pot & cover with water.
cover & simmer for at least 1 hour. the longer you let it simmer the more flavor. you go from broth to flavorful stock.
I cook mine for about 4 hours. strain let cool & then can or freeze for later use.1 more note: when you make stock instead of broth, when stock cools it will get thicker & might even jell a little, that is due to the gelatin coming out of the bones[ it’s a good thing]. if mine jells a little that’s when I know I have made a particurlary good stock.
I hope this helps.
- September 23, 2013 at 9:27 pm #444029mosParticipant
Hey starsinnight! What davswfe says is true. The best broth comes from the bones or carcass.
I save my bones in the freezer until I have a carcass’ worth or just use the carcass from a whole chicken. Nothing goes to waste. If I have a plan in mind, I will add veggies and seasonings, if not, I will just boil to make the broth and allow the seasonings used in cooking to contribute to flavor.
I try to freeze in 2 cup portions and label whether or not it is ‘seasoned’ broth so I know which container to use and when.
For what it’s worth, I do the same with beef, pork, and turkey bones and label the same way;-D
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