Chicken Broth
Homemade broth makes a world of difference for the better in any dish that calls for chicken broth. Happily, a light and flavorful one can be made with only chicken backs and wings and water, no other elements—carrots, onions, celery, herbs—required, and briefly simmered for one unattended hour. It’s worth making a large amount to have on hand because it stores well in the refrigerator under the protective layer of fat that solidifies on the surface when it is chilled. If the fat seal is not broken, the broth will keep for 3 weeks in the refrigerator. If you break the fat to use just part of the broth, reheat the remainder until the fat melts completely, then cool and refrigerate it, checking to be sure the fat seals the entire surface again. The broth can also be frozen for up to 6 months. In this case, the fat layer prevents ice crystals from forming across the surface. For thrift, I use backs and wings for broth. But, you can also employ legs, thighs, and breasts, use them to make the broth, then remove them to serve as part of another dish.
Recipe information
Yield
makes 12 to 14 cups (3 to 3 1/2 quarts)
Ingredients
Preparation
Step 1
Place the chicken parts in a pot large enough to hold them submerged as they cook. Add water to cover by 2 inches and bring just to a boil over medium heat. Adjust the heat to maintain a gentle simmer (don’t let it boil at full speed or you will have murky broth), partially cover the pot, and cook for 1 hour.
Step 2
Strain through a fine-mesh sieve and cool completely. Or, cool completely in the pot, then strain into storage containers. Refrigerate uncovered until chilled. Without removing the fat, cover and store in the refrigerator for up to 3 weeks (if the fat seal is not broken) or in the freezer for up to 6 months. Just before using, lift off the layer of solidified fat from the surface.
