Homemade Chicken Broth?

[SusanL]

I am making broth for my DH (flu) and a friend who has had surgery. How do you make it? I always simmer the skinless breast with a small onion and celery. Am I missing something? Thought someone might recommend what they use to make a simple broth for someone who is ailing.TIA

[Ohioan]

Let's see, when I used to make chicken soup....

In addition to the onion and celery, I also used carrot, parsnip (or turnip if I couldn't get a nice parsnip), parsley, a clove or so of garlic, a teeny bit of dill, and, of course, salt and pepper. And then cooked the soup to a fare-thee-well, until it cooked down to a strong concentrated broth that would gel overnight.

You are using the bone-in chicken breasts, aren't you? The bones have most of the flavor. Also try using some dark meat for increased flavor -- and even some skin. If you refrigerate the soup overnight, you'll easily be able to lift off all the fat before you reheat the soup.

Cheers,
Phoebe

[Jewel]

CL has a great recipe for Chicken Stock, but I've always danced to my own music on that one.

I make a lot of Roast Chicken in my Showtime Rotisserie. I usually freeze the bones after we've devoured the meat. When I've got the bones of two whole chickens (sounds like I should be heading to the graveyard at midnight for some kind of 'ritual', huh?) I buy one more whole chicken. I have a 12 quart Revere StockPot that I save just for stock. I cut up the whole chicken and put it into the pot, skin and all, then grab my Henckel cleaver and chop the leftover chicken bones into 2-3" chunks. The marrow inside those bones give the rich flavor, so I make as many cuts as I can. 3 ribs of celery with leaves, a whole onion with skin cut in wedges, 2 carrots cut into chunks, 2 to 3 squashed garlic cloves, a 'bouquet garni' in cheesecloth of 10 peppercorns, 2 whole cloves, fresh thyme, fresh parsley, and a sprig of rosemary. I fill the pot with enough water to cover.

Bring to a boil, simmer for 45 minutes or until chicken is done. I lift out the chicken pieces, remove the meat from the bones and freeze it for soup or something, and then cleaver up them remaining bones into bone fragments (while scaring the dogs with flying bone shrapnel zinging all over the kitchen). I simmer the stuff for another hour, maybe an hour and a half, then strain several times through cheesecloth. I refrigerate overnight, lift off the fat, and then pour my fresh stock into ice cube trays. I freeze stock cubes in gallon size Ziploc freezer bags, and whenever I need a cup or so, I don't have to open cans! Just pop a cube out of the freezer and into the soup or sauce! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 03-31-2001).]

[Donna P]

Chicken pieces, preferably lots of back bones, legs, wings (breasts don't make very flavorful broth). I take big visable pieces of skin and fat off. Cover with water, bring to boil, reduce heat to barely a simmer. Skim off crud as it develops and do not stir. Add carrots, onion, celery, parsley stems, thyme, peppercorns. My secret is to add a clove or two (stick in onions). Simmer a couple of hours, skimming as needed. Let cool, remove bones and veggies. Pick off meat for the doggies, discard the rest. Strain. Fridge overnight, remove fat. Reheat and pour into freezer containers.

[Gail]

I guess I fall somewhere between the above two methods. I do use breasts, but really I think any parts are fine-- I just toss 'em in after washing throughly, skin, bones and all. I use a big kettle and fill it about 2/3 full with water, add a hunk of onion (about 1/3); a couple of carrots, a rib or two of celery (leaves are fine); a squashed garlic clove; about 10 peppercorns; occasionally a small piece of green pepper (not much or it takes over) or fresh parsley. Bring to a boil and skim off the foamy crud which initially rises to the surface, the reduce heat to low, cover and simmer an hour. Remove chicken for other use, crank up the heat and boil the broth down another half hour or hour, tossing in a chicken bouillon cube to give it a bit more body. After boiling down to the desired color, strain out the veggies and refrigerate overnight. I happen to think chicken soup tastes better when you've refrigerated it-- this also gives you an opportunity to skim off the accumulated fats with ease by removing the hard crust that will have formed on top overnight.



[This message has been edited by Gail (edited 03-31-2001).]

[aka]

I came across a recipe for Golden Chicken Stock from the Mar/Apr 1992 (pg 100) issue of CL (Should I make the issue bold too??) I can post it if you want. It looks mainly "typical" with the exception of one ingredient: sweet potato.

Lilia

[KristaMB]

I've read all these posts, but still need some help. I have the remains of a roast chicken that I'd like to turn into broth, and then hopefully into soup.

Can I use the carcass of just one chicken that still has a little meat on it? Or, do I need to actually have chicken parts (breasts, thighs, a whole chicken)?

Should I try to pull the skin off?

Thanks in advance for any guidance you can provide.

~Krista

[SusanT]

Chicken carcasses make great stock. I would leave the skin on but skim the fat off.

[KristaMB]

SusanT,

Thanks for your help, I appreciate it!

~Krista

[BethH]

I just made some last week--I used two carcasses from roasting, but did pull most of the skin off. I also added two carrots, two ribs of celery, one onion cut in half, four cloves of garlic, a bunch of parsley, and a bunch of thyme. Cover with water and simmer at least one hour. I added salt and pepper at the end. It turned out great--and it was my first time!

Good luck. ;)

[JHolcomb]

I use a whole chicken, about 3 lbs, skin, meat, bones and all. I throw it in a pot with a head of garlic, a quartered sweet onion (skin on), carrots, a leek, peppercorns, and about half a bunch of parsley. I let it cook for about an hour then take out the chicken, skin it, remove the meat (which I use for pies or cassaroles), then throw the carcass back in until I get a nice concentrated broth (which I pour through a sieve) that gels up really good when it's chilled. Which kinda grosses me out. Chicken Jell-O. Anyway, I let it chill in the fridge overnight, then I scrape the fat off of the top and use it right away or freeze it. The broth. Not the fat.

[Kjente2]

I do the same thing for chicken stock as I do for beef...I use necks, backs, whole chicken, onions or leeks, garlic, bay, carrot, celery, peppercorns..um.....at last that, maybe more..and I bake it at 450 for almost an hour or tll it "looks right", then put it on to simmer.

[SusanMac]

How much fat content is there in homemade broth, after you've skimmed off the fat the next day? Does anyone know? Skimming wouldn't make it fat-free, right? Is it somewhat low fat if you skim?

I've never made homemade broth before, but it sounds pretty easy. And I love the ice cube idea, Jewel!

[beckms]

I love homemade chicken soup...and it makes me feel like such a good cook when I make it (even though we all know it's easy...!). I'm inspired now...I have a carcass that I'm going to contribute to my soup tomorrow.

One idea: whenever I have leftover stock from a can that's too little to use for anything else, I freeze it in ice cube trays and save it for doggie treats on hot days. They love it, and it's not bad for them like some of those commercial dog treats.

Who's in charge in my house--me or the dogs? I think we all know the answer.

Rebecca

[LaraW]

I like to add a 1/2 lemon to my stock pot if I have it, and also a couple of roma tomatoes in addition to what everyone else has said.

I just made some stock last week. Yummy!!

[Kjente2]

golly, I have no idea, but my guess is that once you've strained and skimmed it, it should be pretty low fat ...then of course, its like anything else..what you put into it makes a difference..for me, its on the list of things that I wouldn't compromise on ..I'm with Julia on that one, there are some things you just don't mess with. Come to think of it, i agree with her one most everything..

[Alisa]

Originally posted by Jewel
then grab my Henckel cleaver and chop the leftover chicken bones into 2-3" chunks. The marrow inside those bones give the rich flavor, so I make as many cuts as I can...... and then cleaver up them remaining bones into bone fragments (while scaring the dogs with flying bone shrapnel zinging all over the kitchen)

So Jewel..if you make stock out of Gail's famous recipe chicken, do you call it Psycho Psycho Chicken Stock?