Ingredients
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4 pcs Chicken legs
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1 pcs Onion
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2 pcs Carrot
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2 pcs Celery ribor same amount of celery root
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1 bundle Parsley leavesor 1/2 parsley root
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4 sprigs Thymeor 1/3 tsp dry thyme
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8 pcs Black pepper whole
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2 pcs Bay leaf
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2 pcs Pimento
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1.5 tsp Salt
Directions
As you probably already know, stock and broth are not the same things. There’s also another confusing French word, bouillon. So what’s the difference? Or they mean the same thing?
They do not. Stock and broth are different in terms of cooking techniques.
More about stocks, broths and their peers you can read in the REFERENCE section here.
And here, you will find a recipe for chicken stock.
Broth is a savory liquid made from water in which meat and/or bones have been simmered. Meat is usually removed when done, and bones continue to simmer to achieve a reach flavor. Meat broth is very hearty and can be eaten alone. It’s also a base for transparent soups – you only need to add a few carrots, pasta or rice and the soup is ready.
Today I’m posting a recipe for chicken broth as I will use it as a base for one of the next recipes.
Today's visits: 1.
Steps
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1
Done
15 min
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Add chickenPlace the chicken legs in a pot. Add cold water just to cover the legs. Bring to a boil, skimming off the foam when necessary. Drain the liquid after boiling, and add cold water again to cover the legs and 5 cm above them. Bring to a boil, removing the foam. |
|
2
Done
10 min
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Prepare vegetablesMeanwhile, peel and dice the vegetables. Tie the parsley in a bundle with cooking twine. |
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3
Done
1 h
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Add vegetables and seasoningAfter boiling, add the vegetables and seasoning, and bring to a boil again. Reduce to simmer and cook for 45-60 min until the chicken is done. Skim off the foam. Add more cold water if necessary. |
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4
Done
30 min
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Remove the legs to a bowl. Cover with foil and let chill. Separate the bones from meat and set aside. Discard the skin. Add bones and joins back to the broth and cook for another 30-60 min. It enhances the broth without overcooking the meat. |
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5
Done
5 min
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StrainRemove the bones and strain through cheesecloth. The broth should be very rich, transparent, golden, and fragrant. |
