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Laura and I recently had a conversation in which I raved about the richly flavorful addition of homemade chicken stock, or broth to a recipe I had made.
Listening to me jabber on about chicken broth, she replied, “I just don’t wanna take the time to make it. I’d rather use the store bought stuff.”
And she’s right, as always. Homemade chicken broth requires a couple of hours of your time, the use of an entire chicken, and freshly chopped ingredients. When making dishes, home cooks seldom have the time to actually commit to making their own broth, or stock, and believe me. I get it. However, when I do find the time to prepare homemade chicken broth, or stock, I instantly become a true believer in the time commitment! Homemade chicken broth is so richly flavorful and adds a certain melt-in your mouth quality to your dishes. I am convinced that the reason why chicken noodle soup is so popular is because of homemade chicken broth. It’s just that good.
Not only is chicken broth really flavorful, but it is also really easy to make. Chop common household veggies like carrots, onion, and celery and add to a pot of boiling water with a 3 lb chicken, cook, simmer, and BAM homemade broth.
Use this broth with the Clearly Delicious Chicken Pot Pie recipe or a Chicken and Rice Casserole.
Chicken Broth
This recipe comes form nowhere in particular. However, for more information on how to make chicken broth or stock, check-out Elise Bauer’s cooking blog Simply Recipes (see page on “How to Make Chicken Stock” here).
Ingredients:
* 3 lb frying chicken, cleaned
* 1 carrot, chopped in to circular rounds
* 1 celery, chopped
* 1 onion, chopped
* pepper, to taste
* fresh thyme, de-stemmed, to taste
1.) Prep vegetables: chop onions, carrot, and celery.
2.) Clean 3 lb frying turkey.
3.) Add chicken, onion, carrot, and celery to a pot. Cover with water until chicken is covered and pot is full.
4.) Heat pot and bring to a boil. Once boiling, reduce to simmer until chicken is fully cooked (about 45 minutes). Remove chicken from pot and allow to continue cooking until broth has reduced by a little less than 1/2 of a reduction.
5.) Remove from heat. Chicken and chicken b are ready to cook with other dishes–chicken pot pie or chicken noodle soup. Otherwise, broth and chicken may be refrigerated for up until 2 weeks.
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3 Comments
Clearly Delicious » Matzo Ball Soup
April 17, 2011 at 7:04 am[…] * Chicken Broth/Stock, see Clearly Delicious recipe here […]
Reka
December 29, 2011 at 10:18 amThis is the best way of making the BEST HUNGRIAN chicken soup.The first step is to put chicken in pot with just enough water to almost cover. Let the chicken come up to a low boil. At this step you should take off from the water the scumy part that comes up to the top.
For a 3lbs chicken I use about 3 carrots peeled
2 parsley roots(gives it great aroma)
1 onion, peeled(no chopping needed)
1 clove garlic
1 stalk celery
1 tomato(whole)
2or3 leaves of savoy cabbage(optional)
small amount of caulifour
1 small cubanal pepper
4 or 5 whole black pepper
salt to taste
Let all the ingredients simmer (very low simmer) for about 1 hour to 1 1/2 hours.
The chicken should be falling off the bone.
I only use the carrots and the parsley root cut into circles in the soup.
You can also add some of the chicken to the soup if you desire.
From the rest you can make a delicious chicken salad or whatever you like.
I garauntee your family will love this HUNGARIAN CHICKEN SOUP!
Clearly Delicious » Carol’s Gumbo
November 26, 2012 at 11:30 am[…] For a fabulous chicken/poultry broth primer, see previous post here […]