Basic Chicken Broth
January 11, 2024 by Kimberly
Discover the warm, comforting embrace of Chicken Broth. It’s simple, nourishing, and versatile, perfect for soups, stews, or just sipping. A timeless kitchen staple!
2.5 HOURS
EASY
VEGETARIAN
INT.
80 PER LITER
(4 cups)
HEALTHY /
COMFORT FOOD
EVERYDAY
SOUP
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Embark on a culinary journey with the timeless classic, Chicken Broth. This simple yet profound staple is the heart of countless recipes, offering a warm, soothing base that’s both nourishing and flavorful. Ideal for both novice cooks and seasoned chefs, it’s a testament to the beauty of simplicity in cooking, transforming basic ingredients into a versatile foundation for a myriad of dishes.
How to serve:
Serve this comforting Basic Chicken Broth as a warming start to your meal, or use it as a versatile base for soups, stews, and sauces. Its delicate flavors complement a variety of ingredients, making it perfect for enhancing your favorite recipes. For a simple yet satisfying experience, enjoy it hot with a sprinkle of herbs, a dash of salt, and a slice of crusty bread for dipping.
How to store:
To store, cool the broth and then transfer it into airtight containers or freezer bags. It can be refrigerated for up to 4 days or frozen for up to 3 months. The broth can also be preserved using canning methods for long-term storage. When ready to use, thaw or reheat as needed.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 2.5 LITERS (approx. 5 fl. pt.)
VEGETABLES & CHICKEN
- 1.5 kg stewing hen
- 400g carrots (14 oz.)
- 2 onions
- 200g celery root (7 oz.)
- 100g leek (3.5 oz.)
- 2 garlic cloves
- halve of a lemon
HERBS & SPICES
- 2 bay leaves
- 1 stem thyme
- 1 large bunch of parsley
- 5 cloves
- 1/4 tsp coriander seeds
- 5 allspice corns
- 1 tsp black peppercorns
- 22g salt (approx. 2 1/2 tsp)
- 1 tsp clarified butter
ACTIVE: 10 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- large pot with lid
- large bowl (or a medium-sized pot)
- fine sieve (or a kitchen towel)
- Wash the carrots, celery root, leek and parskey and chop everything into large pieces.
- Halve the onions and leave the skin on.
- Pat the chicken dry with Zewa.
ACTIVE: 20 min
PASSIVE: 2 hrs
COOKING
1. Heat a tablespoon of clarified butter in the large pan and fry the onions, carrots, celery root, leek and garlic cloves until they leave a residue.
2. Place the soup chicken on top of the vegetables and add 2.5 liters of cold water.
3. Add 2 dried bay leaves, 5 allspice grains, 3 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds and 1 bunch of parsley to the soup chicken in the water.
4. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pot with the lid on for 2 hours.
5. After 2 hours, remove the pot from the heat and leave to cool briefly. Now remove the soup chicken and all other pieces of overcooked vegetables as well as the herbs and spices.
6. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. I season with 6-8g (approx. 1 tsp) per liter of broth, depending on taste.
7. Allow the broth to cool completely and then skim off any fat floating on top. If there is still too much fat floating on top, the broth can be strained again through kitchen towels or a fine kitchen towel. The fat residue will then stick to it.
8. The broth can now be processed directly or poured into jars.
NOTE: The calorie information may vary depending on the product used, country and region.
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