A little love letter
Dear basic chicken broth,
Nobody ever posts a photo of you. You're not the one who gets the compliments at the table. But every soup that makes people go quiet for a second, every sauce that tastes like it took all day, every risotto with real depth, that's you, working in the background.
You take your time, and I've learned not to rush you. Bones, vegetables, bay leaves, cloves, allspice, a bundle of herbs, and hours of gentle bubbling until the whole kitchen smells like a slow Sunday.
Then you wait, golden and calm. A cold evening, a sad weeknight, a cup sipped straight from a mug. You make everything that comes after you better, and you never ask for credit.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Basic Chicken Broth
Chicken, vegetables, herbs and a few spices, simmered for a few hours. Clear, golden, gently seasoned. Make a big pot and freeze it in portions, future you will be grateful.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Wash your vegetables, leave their skins on, and chop everything into large pieces. Also, wash the herbs because we’ll use them whole, including their stems.brown & fill the pot
Pat the chicken pieces dry with kitchen paper. Then heat 1 tsp of oil in a large pot and fry the vegetables until they get a little nice browning. Place the chicken on top of the vegetables and add 3 l of cold water.add the spices
Add 2 dried bay leaves, 5 allspice berries, 5 cloves, 1 tsp of black peppercorns, ¼ tsp of coriander seeds, and the herbs to the pot.let it simmer
Cover the pot with a lid and bring it to a boil over high heat. Once it boils, reduce the heat to the lowest setting and let it simmer with the lid on for at least 2 hours. For the best results, I recommend letting it cook for 4 hours.strain & season
After cooking, remove the pot from the heat and allow it to cool slightly. Take out the chicken, vegetables, herbs, and spices. If you’ve used chicken parts with meat on, don’t forget to save the meat for other recipes. Strain the liquid through a fine sieve into another pot. Season the broth with salt if desired. I usually add 6–8 g of salt per 1 l of broth.skim the fat
Let the broth cool completely. Skim off any fat floating on top, or if your pot fits in the fridge, let it rest overnight. The fat will solidify on the surface, making it easy to remove.store
The broth is now ready to use. Alternatively, pour it into sealable jars or deli containers. You can store it in the fridge for up to 6 days or freeze it for up to 6 months.Pairings
How long does homemade chicken broth keep?
Why is my broth cloudy?
How do I get rid of the fat?
Can I use a leftover roast chicken carcass?
More pieces of happiness
Tell me how it went
A little love letter
Dear basic chicken broth,
Nobody ever posts a photo of you. You're not the one who gets the compliments at the table. But every soup that makes people go quiet for a second, every sauce that tastes like it took all day, every risotto with real depth, that's you, working in the background.
You take your time, and I've learned not to rush you. Bones, vegetables, bay leaves, cloves, allspice, a bundle of herbs, and hours of gentle bubbling until the whole kitchen smells like a slow Sunday.
Then you wait, golden and calm. A cold evening, a sad weeknight, a cup sipped straight from a mug. You make everything that comes after you better, and you never ask for credit.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Basic Chicken Broth
Chicken, vegetables, herbs and a few spices, simmered for a few hours. Clear, golden, gently seasoned. Make a big pot and freeze it in portions, future you will be grateful.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
