To make a really rich chicken broth, begin with pre-made stock and cook with chicken, carrots, garlic, and herbs. The chicken may be deboned and returned to the broth for a simple soup or used for other purposes. The stock may be refrigerated up to 5 days or frozen.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 3 quarts any chicken stock
- 1 small chicken or 2 to 3 pounds chicken parts, skin and all visible fat removed, rinsed, patted dry with paper towels
- 1 carrot, peeled and cut into chunks
- 1 clove garlic, peeled (optional)
- Several sprigs fresh parsley or dill
- Salt and freshly ground black pepper to taste
Preparation:
Combine chicken stock, chicken parts, carrots, garlic, and parsley or dill in a large, deep saucepan or casserole and turn the heat to medium-high. Bring just about to a boil, then turn the heat to medium-low and partially cover; adjust the heat so the mixture sends up a few bubbles at a time.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.
Yield: About 3 quarts
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.
Yield: About 3 quarts
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
