Homemade Chicken Broth
Store-bought chicken broth just doesn't have the flavor and nutritional value of homemade broth. Feel free to enhance the basic recipe by adding other seasonings and vegetables.
INGREDIENTS | YIELDS about 10 cups
- 1 3-pound stewing chicken
- 16 cups water
- 1 parsnip
- 3 parsley sprigs
- 1 carrot
- Salt and pepper to taste
- 1 celery stalk
Rinse the chicken thoroughly and pat dry.
Wash and coarsely chop the parsnip, carrot, and celery.
Bring the water to a boil. Add the chicken, vegetables, and parsley to the water and bring to a boil. Skim off the foam that rises to the top.
Stir in the salt and pepper. Reduce the heat and simmer, uncovered, for another 1½ hours, occasionally skimming off the foam that rises to the top.
Taste and add more seasonings if desired. Remove the solid ingredients and strain.
Fat-Free Broths
One reason behind the popularity of broth-based fondues is that they are lower in fat than oil-based fondues. Nonetheless, meat such as chicken contains a certain amount of fat, which will wind up in the broth if it is not removed. To reduce the fat in basic chicken and meat broths, cool the broth after cooking and refrigerate it. When the broth is chilled, remove the hardened fat from the top.
