Chicken Broth

heres how to make two litres of perfect broth you can even freeze it so its ready to go br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5637506550001 domain taste height 300 width 500 iframe

The ingredient of Chicken Broth

• 6 fresh continental parsley stalks
• 4 fresh thyme sprigs
• 1 3kg whole chicken
• 3l 12 cups cold water
• 3 dried bay leaves
• 3 celery sticks coarsely chopped
• 2 large carrots unpeeled coarsely chopped
• 1 large brown onion unpeeled quartered
• 1 leek trimmed thickly sliced
• 12 masterfoods black peppercorns
• 1 teaspoon salt

The Instruction of chicken broth

• to make a bouquet garni tie the parsley and thyme together with a piece of unwaxed kitchen string a bouquet garni is used in a lot of stocks and stews as it makes it easy to remove the herbs
• place chicken in a large stockpot pour over water cover and bring to the boil over a high heat use a fine slotted spoon or metal sieve to remove and discard any scum that rises to the surface while cooking
• add bouquet garni bay leaves celery carrot onion leek peppercorns and salt reduce heat to medium simmer uncovered skimming surface every 30 minutes for 1 1 2 hours set aside for 30 minutes to cool slightly
• use tongs and a slotted spoon to transfer the chicken to a baking tray with sides collect any excess stock and reserve remove skin and bones discard shred chicken meat place in an airtight container store in fridge
• pour reserved excess stock back into the stockpot line a large sieve with muslin place over a large bowl carefully ladle broth into sieve drain discard solids left in sieve set aside to cool slightly
• cover the broth with plastic wrap place in the fridge for 6 hours or overnight to set the fat use a metal spoon to carefully remove the layer of solid fat from the top of the broth discard the fat

Nutritions of Chicken Broth

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