Homemade Chicken Broth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg bone (chicken bones), uncooked and parts such as feet, wing tips, rump
- 750 g chicken (chicken pieces), e.. wins or les
- 3 ½ liters cold water
- 6 slices ginger, fresh, cut diagonally (approx. 5 x 1 cm)
- 9 spring onion (s), excluding the green tips
- 1 bulb garlic, cloves separated, but with the skin on
- 2 teaspoons salt
- 1 teaspoon pepper - grains, black
Print Recipe
Pin Recipe Instructions
- Makes about 3.5 liters
- Place the chicken bones and parts in a large saucepan. (Bones may still be frozen or thawed) Cover with cold water and bring to a simmer without a lid.
- Skim off the foam that rises to the surface with a large, flat spoon. Pay attention to the temperature, because the broth must not boil. Skim until the broth is clear. This can take 20-40 minutes. Don`t stir!
- Then just let it simmer gently. Add the ginger, spring onions, garlic cloves, salt and peppercorns. Let the broth simmer over a low heat for 2-4 hours while skimming off the fat at least twice. The broth should be strong and rich, so it has to cook for so long. That way, the broth (and any soup you make from it) gets a lot of flavor.
- Pour the broth several times through several layers of damp cheesecloth or an extremely fine-meshed sieve, allow to cool completely. Remove any grease from the surface. They can now be used or frozen for later use.
- If the quantities are too large, the recipe quantity can be halved.
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