Making a good chicken broth is not as easy as it seems, but it is possible to achieve it with a few tricks that will enhance its taste and preservation. To make an excellent broth, follow this simple recipe with all the steps, and you’ll create a tasty consommé.
On cold winter days, it is a natural restorative, and during the holidays it’s perfect for lightening the sumptuous courses we served the day before. You can add cappelletti or tortellini to the chicken broth or passatelli or other pasta of your choice and serve the boiled chicken with green sauce, you’ll make a great impression.
From experience, I do not recommend adding potatoes, fresh tomatoes, and parsley during the broth’s cooking, as these three vegetables will affect the preservation duration, causing the broth to take on a sour taste. Furthermore, after making a certain amount of broth, you can freeze it in suitable containers and defrost it when needed.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Hours
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs chicken (whole and gutted)
- 10.5 cups water
- 1 glass dry white wine
- 2 stalks celery
- 2 white onions (large)
- 1 carrot
- 2 cloves garlic
- 3 leaves bay leaf
- 4 cloves
- 1 sprig rosemary
- to taste black and pink peppercorns (1 teaspoon)
- to taste salt
Steps
Remove the chicken’s innards, singe the skin, and wash it under running water.
In a large pot, pour the water and wine, place the chicken inside, add all the vegetables cut into not too small pieces, and include the herbs. Do not add salt yet; you’ll do so three-quarters through the broth’s cooking.
Cook the chicken broth on low heat for 1 hour and a half; when it has slightly reduced, add salt to your taste preference.
Continue cooking for another 30 minutes until the chicken is tender and fully cooked.
Once cooking is completed, remove the chicken and vegetable pieces from the pot, setting them aside.
Strain the broth through a fine mesh sieve to remove vegetable residues, and place it in a container with a lid.
Place the broth in the refrigerator and let it chill for at least 4 hours.
At this point, you can proceed to skim the broth.
The fat you see on the broth’s surface should be gently removed with a skimmer. You’ll have obtained a clear, fat-free chicken broth, ready to be enjoyed.
The boiled chicken and vegetables can be served after the consommé or can be used at your discretion in other recipes, such as making small meatballs.
