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Chicken Broth |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Broth recipe on the web!! _ broiler-fryer chicken 3 1/2 - to 4-pound, including giblets _ quarts water cold _ leeks or onions, coarsely chopped _ bay leaf _ ribs celery including leaves, sliced _ teaspoon thyme dried, crushed ___ teaspoon basil dried, crushed _ cloves whole _ carrots pared and sliced _ peppercorns slightly crushed _ teaspoon salt Place chicken, with giblets*, in a large kettle; add cold water. Bring to boil; lower heat to simmer. Skim residue from surface with a large spoon as it rises. Skim for 10 minutes and add remaining ingredients; bring to boil. Partially cover and reduce heat to simmer. Cook for 1 hour. Cool chicken in broth; remove all chicken and reserve for another use. Strain broth through a fine sieve or cheesecloth. Refrigerate overnight; remove hardened fat from surface. Broth can be kept refrigerated indefinitely if brought to boil every 3 to 4 days to keep from spoiling or freeze in desired proportions.** * When cooking chicken for broth, do not include liver as it may cause an undesirable flavor. ** Chicken stock can be frozen in ice cube trays, then stored in plastic bags for later use. To make 1 serving of gravy, use 2 cubes stock, 1/4 teaspoon cornstarch, and 1 teaspoon minced green onion. Chicken Broth Spicy Chicken Soup White Gazpacho |
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