Tag Archives: homemade chicken stock

Chicken Broth

I always thought that making chicken broth was complicated and time consuming… definitely out of my league!  Until, my friend Kathleen introduced me to Glorious One Pot Meals by Elizabeth Yarnell which has recipes that can be made by putting all of the raw ingredients in a dutch oven and cooking on the stove-top or in the oven.  Once the meal is cooking, you can put on a kitchen timer and simply walk away to do other things.   Now, that seemed feasible and since I had an enormous bone-in whole chicken breast defrosting, I thought I’d try this chicken broth recipe with some adjustments based on the vegetables and herbs I had in the house.  The result was even better than I expected and as a result, I’m hooked!  There’s no more going back to store bought chicken broth or bouillon so I try to always have a quart of broth or a chicken breast in the freezer ready to go.  I hope you will enjoy this recipe as much as I have!  In future posts for soups, risotto and some meat dishes, one of the ingredients will be this chicken broth so you can see just how much you can do with it.   Buon Appetito!

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Chicken Broth adapted from Glorious One Pot Meals

1 large bone-in whole chicken breast or 1 small whole chicken, cleaned*

2 large carrots, peeled and cut in half or quarters to fit in dutch oven

3 stalks of celery, cut in half or quarters

1 medium onion, diced

2 tbsp olive oil

3 small parsnips, peeled

3 medium Russet potatoes, peeled and quartered

1 sprig rosemary

1 sprig dill

1 sprig thyme

4 leaves of sage

cold water, enough to cover chicken in pot by one inch

5 quart dutch oven

*When cleaning chicken, you can remove some or all of the skin, if desired, or none at all depending on your taste.  I prefer to remove the majority of the skin to have less fat in my broth and to avoid having to skim fat at the end of cooking.

Place olive oil and onions in dutch oven and sauté on medium-low heat until translucent.  Add all vegetables and herbs, place chicken on vegetables bone-side down, add cold water  enough to cover chicken by one inch.  Cover dutch oven with lid and bring water to boil on medium heat.  Reduce heat to low and allow to simmer covered until chicken reaches at least 160F.  Cooking time  will depend on size of chicken.  Add more water if needed to keep chicken covered by on inch.

When chicken is done, remove from pot to cutting board.  Remove vegetables with slotted spoon to bowl.  Allow broth to cool and skim any fat on surface.

Slice chicken and serve as desired, i.e. with a side of the cooked vegetables and cranberry sauce.  Broth can be used immediately to make a chicken soup by adding in some of the cooked chicken or to make tortelli in broth by bringing a part of the broth to boil and adding tortelli to cook until al dente.  The remainder of broth should be cooled to room temperature and can be poured into quart sized tupperware to refrigerate or freeze.  The remainder of chicken can be used for sandwiches, quesadillas (recipe with homemade corn tortillas will be posted soon) or any chicken dish you want to create.  It’s that easy!

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Today is a day for soup!

With below freezing temperatures, today is definitely a day for soup!  Sometimes I make a batch  just to be able to wrap my hands around a steaming hot bowl…  I love soup because you can always make it no matter what ingredients you have in the house!

In the pics below, I had vegetables in the house that had to be used so I invented this recipe for Vegetable Soup (serves 3):

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   Sautéing vegetables

 

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Vegetable Soup, ready to eat!

Ingredients:

2 tbsp olive oil

2 cloves garlic, diced

2 cups baby bella or shiitake mushrooms, sliced

1 large carrot, diced

2 stalks celery, diced

2 large russet potatoes, peeled and cut into 1 inch cubes

3 cups chicken stock (unsalted if possible)*

sage (2-3 small leaves) and rosemary (small sprig)

pinch of salt

*I will publish a separate post with an easy chicken stock recipe.  You can always use a store bought stock and you can substitute beef or vegetable stock for the chicken stock.

Directions:  Add olive oil and garlic to medium pot.  Sauté on low heat until garlic begins to turn translucent.  Add mushrooms and pinch of salt, increase heat to medium low and sauté until mushrooms are cooked through, stirring occasionally.  Stir in carrots and cook for a few minutes.  Stir in celery and add a ladle of chicken stock.  Reduce heat to low and cook for a couple of minutes.  Stir in potatoes with another ladle of stock and cook for a few minutes.  Add rest of chicken stock and cover pot.  Simmer soup until potatoes are soft. Stir in sage and rosemary.  Remove from heat and allow to rest 5 minutes.  Serve piping hot!

I put this recipe together based on the vegetables I had in the house and those that needed to be used.  You can easily substitute any of the vegetables above depending on what you have available!  I find that soups have more flavor if you start by sautéing olive oil and garlic and/or onion, then sautéing each vegetable for a few minutes depending on their cooking time, before adding the stock.  Additions can be made such as stirring in cooked beans: kidney, chick peas or lentils when adding the herbs.  Also, if you prefer pasta in your soup instead of potatoes, simply follow the directions above, omitting the potatoes, and bring the soup to a low boil and add a handful of small shaped pasta such as fusilli.  Cook until pasta is al dente and add salt to taste.

Soups are great to make in large batches so you can freeze one or two cup portions in tupperware.  I love having single portion soups that I can easily pull out of the freezer, heat and serve…no more canned soup 🙂

Buon Appetito!