RECIPES

Essential Chicken Broth

As versatile kitchen staple, use this flavour booster as a base for soups, sauces and stir-fries. For a more intensely flavoured broth, return to the boil after straining, and reduce by a third.

Serves

4

Ingredients

  • 1 whole chicken
  • 4 lbs (1.9 kg) chicken parts
  • 2 medium onions, peeled and sliced
  • 2 celery ribs with leaves, sliced
  • 2 medium carrots, peeled and sliced
  • 3 sprigs parsley
  • salt, to taste
  • 2 medium parsnips, peeled and sliced
  • 2 whole cloves
  • 8 black peppercorns
  • 1 tbsp (15 mL) dried thyme
  • 1 bay leaf
    • Vietnamese-style Broth Variation:
    • Simply replace the last five ingredients with the following seasonings.
    • 2 star anise
    • 1 tsp (5 mL) fennel seeds
    • 1 cinnamon stick
    • 2 tbsp (30 mL) fresh chopped ginger
    • 2 stalks lemongrass, sliced

    Instructions

    1. 1 Place all the ingredients in a large stockpot and add 8 cups (2 L) cold water. Bring to a boil and then reduce heat and simmer for 15 minutes, skimming away any foam that surfaces.
    2. 2 Simmer uncovered for 3 to 4 hours, adding more water if necessary to barely cover.
    3. 3 Carefully strain out all the solids, using a colander over a large bowl. Strain again through a fine strainer if desired. Add salt to taste.
    4. 4 Skim off fat from the top, or chill overnight. The solidified fat can then be easily lifted off.
    View All Recipes