Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Chicken

Your best chicken broth secrets

Share:

Home Cooking 27

Your best chicken broth secrets

toodie jane | Oct 24, 2005 05:53 PM

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!

Want to stay up to date with this post?

Feedback