Food and Mood

Chicken Broth

image :  Chicken Broth

Ingredients

  • 1 bunch parsley
  • 3 lbs (1.5kg) whole chicken
  • 2 onions, with skin, quartered
  • 4 large carrots, chopped
  • 4 celery stalks, chopped
  • 8 garlic cloves, bruised
  • 3 bay leaves
  • 1 tablespoon black whole peppercorns
  • salt
  • 4 quarts (4 litres) water


Directions

Making your own chicken broth is easy and inexpensive, and it contains less salt than most commercially prepared broths, although the packages of prepared broth are convenient to have on hand in the pantry. To make the broth, all you have to do is throw everything in a pot and let it simmer away for a few hours. I like to add lots of vegetables to mine because I find they add to the flavour.
Cut the stems from the parsley and put them into a stock pot or large Dutch oven. Reserve the parsley leaves for another use.

Rinse the chicken inside and out with cold water and add to the pot.

Add the remaining ingredients and bring to a boil over high heat. Then reduce the heat to medium-low. Simmer, uncovered, for 3 hours. Skim-off and discard any residue from the surface as the broth cooks.

Cool the broth slightly before straining it through a fine metal sieve into a large heatproof bowl; discard the solids. Cover the broth with plastic wrap and place in the fridge for 8 hours or overnight.

Carefully scrape and discard any fat from the surface of the broth. Store the broth in 1/2 cup, 1 cup, 2 cup and 1 quart (1 litre) airtight containers. Label each container with the contents, quantity and date; seal and freeze.

Makes about 3 quarts (3 litres).