Influenster

Monday, July 23, 2012

Your Weekly Dose of Cooking

Hi Everyone! I am hoping that I start up my full time job soon. They are supposed to be back from California this week. So we shall see...  Anyways I have been trying new recipes.  I have been wanting to make a delicious homemade broth. I have made chicken broth in the past but it always tasted watery. This recipe I found on Food Network's website. It turned out really delicious.  I hope that you enjoy this recipe as well. 


Chicken Broth


Ingredients:
1 (4 pound) chicken, whole
1 medium onion, peeled and quarted
2 medium carrots, quarter
2 stalks celery, quarted
1 leek, dark top only
 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
1 bay leaf
About 4 quarts of water 




Directions:


  1. Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. 
  2. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. 
  3. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) 
  4. Cook for about 1 hour or until the chicken is cooked through but not dry.
  5. Remove the chicken from the pot, but continue to summer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for another 1 hour. 
  6. Strain into a non reactive container, like another pot, a large bowl, or plastic or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. 
  7. Nestle the container with the hot broth in the ice bath. (stirring the broth speeds up the cooling process.)
  8. Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring to a boil before using. 

I used some of the chicken in a chicken salad and the other half for the chicken soup. 


No comments:

Post a Comment