As promised in How NOT to Cook Chicken Broth, here is how TO cook chicken broth.
If you’ve ever cooked with chicken broth you know how versatile of an ingredient it is when added to homemade dishes. Store bought chicken broth is convenient but it’s also laden with preservatives, corn syrup, and other additives. No thank you. There’s also something unappetizing about having chicken juices come out of a box that’s been sitting on a store shelf for god knows how long. Homemade chicken broth is actually really easy to make and can add so much more flavor to your dishes than anything out of a box can.
Prep time: 10 mins
Bake time: 90 mins
Simmer time: 30 mins
Along with salt, pepper, and water.
*Ghee is clarified butter that can be purchased at your health foods store, Indian grocery, or you can make it yourself
The great thing about making chicken broth is if you you’re a pinch of this, pinch of that sort of person like me, you can never go wrong with this recipe. You can add in as many vegetables as you like, it won’t make a difference.
For this recipe I used:
- 2 golden potatoes
- 1 yellow onion
- 2 stalks of celery
- Half a bag of carrots
1) Preheat your oven to 350 degrees F or 180 degree C
2) Place everything into a deep pan and liberally season your chicken as you normally would with salt and pepper.
3) Rub 4 tablespoons of ghee on the outside of your chicken and add a few sprigs of thyme. You can add in the vegetables and a tablespoon of ghee to the inside cavity of you chicken as well.
4) Add a 1/2 cup of water to the bottom of the pan, cover with aluminum foil and bake for about 90 minutes.
5) When done baking, carefully transfer the chicken and potatoes to a serving plate and keep covered with foil to let rest.
6) Take the remaining vegetables and chicken juices from the pan and transfer to a deep sauce pot.
7) Add 6 cups of water, 1 tablespoon of salt and bring to a rapid boil on your stovetop on high heat.
8) Once the broth has begun to boil, reduce your burner to medium-low heat, and simmer while covered for 30 minutes.
9) Once cooled, separate the vegetables from the broth and store in a glass container and place in the fridge or freezer for future use 🙂
Use it to add to soups and sauces, or spruce up your quinoa or dinner rice. Don’t forget to save the chicken bones from your meal and use it to make even more flavorful chicken stock.