Chicken Broth
🛒Ingredients (Grocery List)
1 medium Onion, cut in half
2 whole Cloves
4 pounds Chicken, cut into serving size pieces
1 medium Carrot, trimmed and diced
2 Leeks, trimmed 2 inches above the white part, well rinsed, and diced
1 large Bouquet Garni made with Parsley, Bay leaves and Thyme
2 Garlic cloves, cut in half lengthwise
10 black Peppercorns
10 cups of Water, filtered
🍴Serves: 6 cups
⏰Prep Time: 10 min
⏱️Cook Time: 3 hours
🥣Instructions
1. Brown the cut sides of the Onion over a gas flame or under the broiler until they are very dark brown color, almost black.
2. Stick 1 Clove in the uncut side of each Onion half, making a little slit in the Onion first if necessary, so the Clove will fit in easily.
3. Place all the ingredients in a large heavy-bottomed stockpot and bring to a boil over high heat. Skim off any foam that rises to the top. Lower the heat to medium so the stock is boiling gently but steadily and cook for 3 hours, partially covered.
4. Strain the stock and discard the vegetables. Allow the stock to cool, then refrigerate it. The following day, remove the layer of fat on top of the stock with a flat strainer or a large spoon, discard it, then use or freeze the stock.
💡Tips
Searing the Onions gives the stock depth of flavor.
The foam that rises to the top is protein, and if left in the pan will cause the stock to be cloudy. There is nothing harmful about it, however.
Note that if you want to remove the fat from the stock, it’s best to make it the night before you plan to do this and refrigerate it. The fat will float to the surface and solidify, making it easy to remove and discard.
