Small Batch Homemade Chicken Broth
For the most flavorful and delicious small batch Chicken Broth, a homemade version is the best way to go. You will create a base for so many recipes, like soups, stews, casseroles, risotto, sauces etc. Making chicken broth is basic skill, it is straightforward and so easy that you may say to yourself "Why did I not make this before."
Ingredients
- 2 pounds chicken thighs
- 1 stalk celery
- 1/4 onion
- 1/2 carrot
- 1 teaspoon black peppercorns
- 1-2 dried bay leaves depending on size
- 3 sprigs parsley
- cheese rind (optional)
Instructions
- Place clean vegetables, herbs, spices and in a large pot. There is no need to peel anything. The vegetables will be discarded at the end.
- Season the chicken thighs with pepper, and place them on top of the vegetables. Cover the chicken with water so they are just submerged. (NOTE 1)
- Bring the pot to a boil quickly, reduce the heat to a simmer and cook for about 3 hours. When foam forms on the surface of you broth, remove it. (NOTE 2)
- Strain the broth through a sieve and press to get as much liquid extracted from the vegetables and chicken thighs. If you’re not using the broth immediately, collect the broth in a container. (NOTE 3)
Notes
- I personally use as little water as possible, but make sure that everything is submerged. The theory behind it is that if the broth is too concentrated I can always dilute it, by simply adding water. When the broth is too thin in flavor I have to reduce it by cooking it down.
- This foam (called scum) is made up of proteins, coming from the meat, not the bones, that coagulate when heated. Scum is harmless, flavorless. It is similar to egg whites that touch a hot liquid, they instantly coagulate. It usually forms when your broth is boiling, rather than simmering. Once it is there, it won’t go away unless you remove it. The only real reason to remove the sum is for aesthetic reasons; scum makes your broth cloudy. If you want a clear broth remove it with a slotted spoon or even better with a fine mesh sieve or skimmer, or a slotted spoon with a cheese cloth on top.
- First of all, cool it quickly, by placing it in an ice bath.
- For refrigeration – Pour the chicken broth in an airtight container and store it for 3-4 days.
- For freezing – Pour the chicken broth in an airtight containers (glass or plastic), a Ziploc bags or portion it out in ice cube trays. Label with the date it was made. Keep in freezer for 3-6 months.
- When storing in containers, be aware that the broth expands during freezing, so leave al least 1 inch of headspace. When storing in freezer bags, store them flat. This makes them easy to stack in the freezer and easier to thaw.
- Label bags or containers with the type of broth and the date it was made.
Nutrition
Calories: 507kcalCarbohydrates: 3gProtein: 37gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gSodium: 189mgFiber: 1gSugar: 1g