Chicken Broth from Carcasses
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 hrs |
| Total Time | 6 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg carcass (s), fresh from chickens
- 1 bunch soup greens, possibly more
- 3 shallot (s) or small onions, possibly more
- 5 peppercorns
- 3 allspice grains
- 1 bay leaf
- salt
Print Recipe
Pin Recipe Instructions
- A chicken carcass is the chicken`s skeleton. It is left over when the meat is cut off. Casings can sometimes be found in the market.
- The chicken carcasses are briefly rinsed with cold water and then placed in a sufficiently large saucepan with cold water. The water must cover the carcasses well. In addition, there must be room for the vegetables that will be added later. Add peppercorns, allspice and bay leaves. Don`t add salt yet!
- Heat the water very slowly, this can take an hour or more until it simmered slightly. But it shouldn`t boil bubbly. Let the carcasses simmer gently for at least three hours, or longer if you like.
- Clean the soup greens and cut into large pieces, halve the shallots or onions, but do not peel them.
- Roast the shallots with the cut surface facing down and with the soup greens in a pan without oil (!) Stirring frequently until the cut surfaces turn brown. Don`t let it burn! Add the roasted vegetables to the broth and let it simmer for at least an hour or longer.
- Pour the entire contents of the pot through a lint-free cloth and collect the stock. Squeeze out solid components well in the cloth.
- Now reduce the broth to 2 - 3 liters over high heat. Finally, season the broth with salt.
- Pour stock that is not to be used immediately into twist-off jars, close immediately and turn the jars upside down for about 15 minutes. If you have worked hygienically, the glasses will last for several months or even longer. You now have a great basis for quick soups.
- Note: The amount and composition of the soup greens can be varied according to taste. Carrots add a slightly sweet note, parsley root and celeriac make the broth spicy. Parsley stalks also go well with the broth. The onion skins give it a nice color.
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