Basic and Not-So-Basic Chicken Broth
The use of homemade broth makes a mediocre dish exceptional. There is no substitute for homemade broth. Furthermore, it is simple, quick to do and requires no chopping.
Five EASY principles on Broth.
1. Essential Broth Ingredients: chicken bones, onion, carrot, celery and something green like parsley, bay leaves or both.
2. Why does a dog and a Jewish woman love a good bone? Because bones got the flava’! Yes, more than meat! Use chicken necks, backs or wings which are very flavorful and not expensive. You can also use chicken feet or heads too, but that’s a little much for a yenta like me.
3. Don’t Chop! As for the carrot, celery and onion, I don’t bother to cut them up because they are there for flavor only. Throw the parsley in whole, with stems, as they add flavor and are easier to fish out in the end.
4. Leave the Skin On! Onion skin as it is very flavorful. Don’t peel.
5. Get Rooted. Root vegetables (parsnips, turnips, potatoes, yams, celery root) can be added in whole for extra flavor.
6. Bigger is Better: Broth should be made in large quantities and stored in the freezer so it can be accessed at any time. It can be used for risottos, soups (both lengthy and quick purees), meat sauces, briskets and other slow cooked meals.
- Place all ingredients in pot and add water to cover. (You don’t need to chop anything!)
- Bring to a boil, cover and let simmer slowly for a couple hours at least.
- Skim off any foam that doesn’t look appealing.
- Let cool, as this process adds flavor.
- Salt to taste. If it’s not good, add more salt!
- This broth is not too fatty as is, but if you like, put in fridge and skim off fat the next day. Soups are always best the next day anyway.