making Your Own Chicken Broth? Here are 12 Great Tips!

Making chicken broth doesn't have to be an intensive process. It does take a slight more time than chance up a can of store-bought broth. But, I look at it as a gift I'm giving my friends and family. A homemade chicken broth is the cornerstone of any great homemade soup.

The time it takes to make the broth is only to bring out the marvelous essence and wholesome flavor that's characteristic of a great broth. Below are my favorite 12 soup cooking tips for production that happen.

making Your Own Chicken Broth? Here are 12 Great Tips!

1. Start with choosing an older bird (a roaster - about 5-7 lbs.) An older bird has had time to construct that rich and intense chicken flavor - more so than a younger bird - like the milder tasting Cornish hens. A broiler chicken would work, but really, the roasters are the best for production chicken broth.

making Your Own Chicken Broth? Here are 12 Great Tips!

2. To save time, use the roaster parts of the chicken. They cook much faster and if you only need a small amount of broth, this is an exquisite way to do it.

3. In production chicken broth, I've found that the richest flavor from chicken comes from the muscles that are used the most. This happens to be found in the dark meat. You can use all parts of the chicken to make a satisfactory broth, but for the fullest and richest flavor, use the legs, necks, and thighs.

4. If you want a clear golden colored broth, then do not use the liver. The liver will turn the stock to a mucky, cloudy color. And if you want to keep that golden color, someone else tip is to use only the stems of parsley and the white part of leeks and scallions. This helps you to avoid a greenish color in your broth.

5. As the stock cooks down, a foamy substance will float to the top. You naturally skim it off or strain it using a doubled over piece of cheesecloth.

6. If you are using herbs and greens in production chicken broth to flavor it, make sure you tie up the herbs first, in a slight cheesecloth bag. This will help you when you are skimming off the foam not to lose your flavoring inadvertently. Tieing the herbs up this way is called a "bouquet garni".

making Your Own Chicken Broth? Here are 12 Great Tips!

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