Chicken Broth

 Ingredients: For 1 liter: -1 chicken cut into pieces or 1 chicken carcass -1 onion, quartered -1 large carrot, peeled and cut into pieces -8-10 peppercorns -1 stalk of celery, chopped -2 bay leaves -1/2 teaspoon salt The taste can be improved as desired. I added more carrots, parsley root, and celery root.

To obtain a savory and flavorful chicken broth, it is essential to choose the best ingredients. We start by gathering the following: 2 kg of chicken (preferably with bones for a more intense flavor), 2 large carrots, 1 celery, 1 parsley, 1 onion, a few peppercorns, 3-4 bay leaves, 2-3 cloves of garlic, and salt to taste. Once you have all the ingredients prepared, you can begin the cooking process.

In a large pot, add 2 liters of cold water and pour in all the mentioned ingredients. Place the pot over high heat and wait for it to reach the boiling point. It is important not to leave your pot unattended, as the water will begin to boil rapidly. Once it boils, immediately reduce the heat intensity so that the broth simmers slowly. This step is crucial, as slow boiling allows the flavors to develop and combine harmoniously.

Partially cover the pot with a lid, leaving a small space for steam to escape. During boiling, it is normal for foam to form on the surface, which you should remove with a skimmer or spoon. This will help achieve a clear and refined broth. Continue to let the broth simmer on low heat for 2 to 4 hours, stirring occasionally to ensure everything cooks evenly.

After the cooking time has expired, it is time to strain the broth. Use a fine sieve to separate the liquid from the solids. If you notice the broth is not clear enough, you can repeat the straining process, this time placing a piece of cheesecloth in the fine sieve. The cheesecloth will catch any unwanted suspensions, leaving you with a clear and delicious broth.

Let the broth cool to room temperature. Once cooled, you will notice that a layer of fat has formed on the surface. Use a spoon to carefully remove this fat, leaving a rich and flavorful liquid base. The remaining vegetables and meat can be used in various dishes, such as soups or stews, so do not throw them away.

For storage, pour the cooled broth into screw-top jars, which can be kept in the refrigerator for a few weeks. If you wish to keep it longer, you can use plastic containers with lids and freeze it, where it can last for 1-2 months. Additionally, a practical method is to use ice cube trays to freeze the broth in small portions, so you always have a delicious base for soups or sauces on hand. This chicken broth will not only enrich your meals but will also bring a touch of warmth and comfort to every plate, regardless of the season.

 Tags:  onion greenery chicken meat carrots gluten-free recipes lactose-free recipes