Chicken broth: a step-by-step recipe
Chicken broth is the base for soups and sauces across the world's cuisines; without it, you can't make risotto, jellied meat, or a host of other everyday and festive dishes.
Ingredients · Servings 20
- Chicken soup set, 2 kg
- Onion, 1 head
- Carrots, 1 piece
- Celery stalks, 2 pieces
- Water, 5 l
- Dill stalks, 5 pieces
- Parsley stalks, 5 pieces
- Bay leaf, 1 piece
- Thyme, 5 sprigs
- Black peppercorns, 5 pieces
- Allspice peas, 5 pieces
- Salt, to taste
Method · 4 h
- Place the chicken bones on a baking sheet and place in the oven, preheated to 240 degrees, for 20 minutes.
- Pour cold water into a saucepan, add the baked bones and bring to a boil.
- When the water boils, reduce the heat and skim off any foam that forms. Simmer the broth, uncovered, over low heat for 1 hour.
- Cut the onion into halves without peeling it.
- Also cut the carrots and celery in half.
- Add the onion, carrot, celery, parsley and dill stems, thyme, allspice, black pepper, and bay leaf to the broth. Simmer uncovered over low heat for 2–3 hours.
- If the broth is to be used as a stand-alone dish, add salt to taste at the end of cooking. If it's to be used as an ingredient in other dishes, there's no need to add salt. Strain the finished broth through a sieve lined with cheesecloth or a towel.
Chicken broth is the base for soups and sauces across the world's cuisines; without it, you can't make risotto, jellied meat, or a host of other everyday and festive dishes. Everyone has a rough idea of what the perfect chicken broth recipe should be: the liquid in the pot should be rich but not greasy, clear and golden. It should be so delicious that you'll want to drink it plain, with herbs, croutons, or just a slice of baguette.