My sister emailed me a new way of making awesome chicken broth because she knows I thrive on it.
Quite simply, it is to purchase 2 whole chickens or 2 pkgs breasts whatever you want, but keep them sealed in 2 different packages.
In your deep soup pot, start your normal stewing of only 1 of your pkg's as usual only this time add 1 1/2 tsp ginger. The ugly frothy junk that comes up will triple the normal amount you used to get in the first few minutes when it reaches a near boil.
Keep spooning it off and no matter what type chicken is in there, turn it over, it will spit out loads more of that junk. Yep, you guessed it - after about 20 minutes, no more junk!
That's great, but there's MORE:
Continue stewing the chicken until done, remove from pot. Turn off the heat and let broth stand until near room temperature and put the whole pot in the frig.
Same day or next day, get the pot of broth out of the frig, dump your 2nd pkg of chicken in again, add the ginger and do that again. Stew until done.
VOILA - awesome deep chicken flavored broth for any dish you choose.
Now, I came straight here after testing that out because I had never joined. I've been a faithful reader of ChowHound for over a year. I've learned so much here - that I finally found something great to 'give back' for all the great helps you've given me.
Updated 6 months ago | 9
Updated 1 year ago | 5
Updated 2 years ago | 6
Updated 1 year ago | 65
Updated 10 months ago | 12