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Recipe

Golden Chicken Broth

Sarah Jay

Yield: Yields about 2 qt. reduced broth.

For the bouquet garni, I stuff the herbs and peppercorns into a mesh tea ball. The broth keeps in the fridge for 3 days, at which point it must be simmered for 10 min. to prevent bacterial growth before it can be held for another 3 days, simmered for 10 min., ad infinitum. Frozen, it keeps for at least 3 months.

Ingredients

  • About 6 lb. chicken parts (1 large older bird or 2 cut-up broilers), excess fat removed, plus extra necks and backs, if possible
  • 2 medium onions, halved
  • 2 to 3 carrots, peeled and coarsely chopped
  • 1 large or 2 small ribs celery, including small, crisp leaves, chopped
  • 1 leek, top and root trimmed, halved lengthwise, chopped into large pieces, and rinsed well (optional)
  • Bouquet garni of 2 to 3 sprigs fresh thyme, 6 sprigs fresh parsley, and 6 to 8 peppercorns, bruised; add 1 small bay leaf and 2 cloves garlic, if you like
  • Kosher salt, to taste

Nutritional Information

      Nutritional Sample Size per cup
      Calories (kcal) : 20
      Fat Calories (kcal): 5
      Fat (g): 0.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 2

Preparation

  • Cut the breast meat from the chicken and reserve for another use. Put the rest of the chicken and parts in a large stockpot (at least 10 qt.) and add cold water to cover by 2 inches, at least 5-1/2 qt. Bring to a boil and then lower the heat to a simmer.

  • Skim the scum from the surface and simmer gently for 30 minutes, skimming as necessary. Add the onions, carrots, celery, leek (if using), and bouquet garni and continue to simmer for another 2 to 3 hours.

  • With a slotted spoon or Chinese skimmer, remove and discard the solids. Set a fine-mesh sieve or a strainer lined with wet cheesecloth over a pot or bowl big enough to hold the broth (you’ll have about 4 qt.).

  • Strain the broth through the sieve, and chill it uncovered in an ice bath or the fridge. When it’s cool, cover and refrigerate until the fat congeals on the surface. Scrape off the fat with a spoon or spatula. (If you are making Matzo Ball Soup, reserve 1/4 cup fat for the matzo balls; otherwise, discard the fat.)

  • To intensify the broth’s flavor, bring it to a low boil and reduce, skimming if necessary, until it’s as rich and chickeny as you like; it may need to reduce by half. (Since the broth hasn’t been seasoned yet, you might want to add salt to the sample that you’re tasting for flavor.) Chill the broth as before, waiting until it cools before covering it. Before serving, simmer for at least 10 minutes and season to taste with salt.

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