Your Traditional Chicken Broth Guide
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Cooking Tip
The main difference between chicken stock and chicken broth is that chicken stock produces more of the substance called gelée and has a longer reduction time for the desired results, than does chicken broth.
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Traditional Chicken Broth
Chicken Soup Recipe
A Traditional Chicken Broth is a fantastic start to making the best tasting soups. It has a myriad of uses and you can make up a batch ahead of time and freeze what you don't use today for future recipes.
If you are interested in knowing what the difference between chicken stock and broth is, just check out our page on it.
What you'll need for traditional chicken broth:
- 2 stewing hens (about 5 lbs. each)*
- 3 medium onions (cut each in half)
- 4 large carrots (trimmed, peeled)
- 1 whole celery stalk (use root end about 4 inches long)
- 3 medium fresh tomatoes (cut each in half)
- 1 cup parsley (use stems only)
- ½ cup salt
*if you can't find any stewing hens at your local grocery store, just ask the poultry manager for any that they have on hand or they will be happy to order them for you.
What to do:
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Combine all ingredients listed above into a 20-qt. stock pot and cover with cold water to two inches above the contents. Cook over high heat until mixture comes to a boil.
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Then, reduce the heat to a medium simmer for three hours. Use a large slotted spoon to remove the foam that floats to the surface. This foam is a residue of coagulated protein. It occurs at the first boil and then will decrease after you skim it off during the first 15 minutes or so.
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Pour the broth through a large fine strainer or concoct one from a doubled-over piece of cheesecloth. Remove the chicken and de-bone it while it is still hot. At this point, you can get rid of the extracted vegetables.
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Take a taste of the broth and adjust for salt flavoring. For better flavor enhancement, refrigerate the broth overnight. You can use the cooked chicken for soup or salad.
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To de-fat this traditional chicken broth, take out of the refrigerator the next day and remove the solid fat layer on the surface of the broth with a large spoon. Any remaining particles can be removed with a paper towel (unscented) by laying it on the surface and pulling toward you. The fat particles will adhere to the paper towel.
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Store any unused broth by freezing it in quart-sized containers. Broth can be frozen for up to 6 months in the freezer.
For some other great Chicken Stock and Broth recipes, check out the links below:
Fantastic Chicken Broth
Homemade Chicken Broth
Homemade Chicken Stock
Traditional Chicken Stock
To help you make the best soups possible, read more of my
Chicken Soup Cooking Tips below:
Chicken Saftey Tips
More Chicken Saftey Tips
Defrosting Chicken Safely
The Difference Between Chicken Stock and Broth
Making Chicken Broth
For more great soup ideas, check out some easy soup appetizer recipes
or follow the links below.
Try some of these other delicious chicken soup recipes:
Chicken Asperagus Chowder
Chicken Barley Soup
Chicken Cabbage Noodle Soup
Chicken Rice Soup
Chicken Soup Caribbean Style
Chicken Tomato Cilantro Soup
Easy Chicken Gumbo
Pueblo Chicken Soup
For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.
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