by lechef
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2
roasted chicken carcasses, preferably from my Roasted Chicken with Herbed butter recipe (but any chicken carcass will work)
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4 quarts
water
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4
ribs of celery, roughly chopped
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2
carrots, roughly chopped
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1
large white onion, quartered
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8-10
sprigs fresh thyme
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2
fresh rosemary spears
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2
dried chipotle chili peppers
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2-3 tablespoons
salt
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1-2 teaspoon
black pepper
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Place the chicken carcasses in a 2-gallon stock pot and cover with water
Ask the hotline about this step!Bring to a boil, and add the celery, carrots, onion, cilantro, herbs, chilies, 1 T of salt and 1 tsp black pepper. Cover, reduce heat to medium, and simmer for at least 45 minutes. Be sure to add water to keep the chicken covered.
Ask the hotline about this step!Once chicken is cooked, and falling off the bone, strain the broth. Reserve the chicken to make chicken noodle soup!
Ask the hotline about this step!Return the broth to the pot and taste. Adjust salt and pepper to taste (you will probably need at least 1 more T of salt, but your tastebuds will tell you).
Ask the hotline about this step!Use the broth in your favorite dish, or boil to reduce by half and freeze. To use, defrost and dilute with an equal part of water.
Ask the hotline about this step!Hi Everyone, there have been a lot of questions about using chicken "carcasses" in the recipe. What I mean by this is to use the leftover chicken body from a roasted chicken recipe. Typically when I make stock I first make a roasted chicken for dinner and use what's left for stock. This is the recipe I started with for the broth: http://www.food52.com/recipes/3368_roasted_stuffed_chicken_with_herb_butter_potatoes_and_onions
From there, use whatever is left on the body of the chicken (there should be lots of nice little scraps left) to make your stock. Hope that answers some questions!
I always mean to make stock from the leftover carcass from making roast chicken... this is a great idea!
At the risk of sounding ignorant, when we say "start with two carcasses"... is that after you've eaten everything you wanted to eat off the chicken? Should there still be meat on it?
Your photo totally intrigued me. Well done, you have truly captured the essence of a perfect chicken stock.
Thanks for the comments, Janneke! All very good pointers. The only reason I suggest boiling to reduce the stock by half if you're not using it within a few days is to save on freezer space. But you're right, final seasoning has to be done in the dish itself, and the only way to "remove" salt is to dilute the broth, which also dilutes the flavor. I'm honored to be a finalist!
Just some things about stock. I don't have a recipe for it, I throw in the pot what I have at hand but it usually does have the ingredients you use in it plus bay leafs and coriander seeds, these are good basics. I put in the veggies and onion with peel and all, it adds to the flavor and the color of the stock. Preferably I like to simmer it much longer, up to a day or so. If you like to freeze the stock to use later, you better not add any salt yet. I add salt only when I start using the stock for a dish because if you reduce the stock to freeze it, it will become more salty and it is hard to measure the right amount of salt. This way you can decide later if you like to use a stronger or a less strong version of the stock depending on the dish you are using it for. Congratulations and good luck in the finals.
What a lovely, rich color! I'm going to have to give this a try.
Hey Biffbourgeois,
I totally forgot to put it in the ingredients list, but I threw in about 1 T of fresh chopped cilantro. It mostly gets strained out, but I think it works well with the chipotle and the herbs. Hope you like it!
Just wondering, how much cilantro do you recommend?
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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Choppin’ veg, clearly distracted by something.
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Amanda cheerfully washes cilantro (one of our collective least favorite kitchen tasks).
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Kristen and Merrill had leftover chicken carcasses in their freezers, which we were able to put to good use for this broth.
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Lechef has you quarter a large onion, rather than chop it; we were very happy to forgo the tears.
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The dried chipotle will soon impart its deep, dark color (and heat) to the simmering stock.
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We added 1 teaspoon of whole peppercorns. If you want more of a bite, add more!
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A mere hour later…
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We removed the big chunks of bone and veg with a slotted spoon.
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The wishbone!
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We strained the broth through a fine mesh sieve to remove any leftover bits.
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The Zesty Herbed Broth is on the left, and the Ginger-Scented Chicken Broth is on the right.
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This is an easy and tasty recipe to use for stew, pasta, and more! You might also like to check other chicken broth recipes at www.chickenbrothrecipes.com.