Home Cooking

Chicken Chicken Broth

Your best chicken broth secrets


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!

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