It's that time of year again when I serve a lot of my favorite winter comfort food: whole roast chicken.
I usually make a broth with the carcass and any bones left over, throwing in whatever savory veggies I've got. Cook it on the stovetop for about 2-3 hours, and chill and skim for later use.
I almost always use a Foster Farms whole fryer, and use thyme, rosemary, bay leaf and garlic and onion, sometimes carrot and celery, and S&P to flavor it. I often remove all the solids and simmer it down to concentrate the flavors.
Sometimes it's wonderful and sometimes it's flat.
Anybody have any tricks for a rich, flavorful broth EVERY time? Much obliged!
Updated 6 months ago | 9
Updated 1 year ago | 13
Updated 1 year ago | 5
Updated 1 year ago | 2
Updated 3 minutes ago | 39