Yield: Yields about 3 quarts
Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup.
Make Ahead Tips
The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.
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Great recipe, nice and easy to follow. But, discard the skin? I think not. Just fry the skin off in a little olive oil, great to crumble on top of your soup or just eat on it's own;)
This was originally published as a group of recipes that use the broth and meat for a variety of chicken soups. Unfortunately Fine Cooking's website no longer makes it easy to find the associated recipes, so I have to do a lot more searching! They used to link to the article and the accompanying recipes.
This is a great approach to a chicken soup and is actually pretty easy. Chickens in my grocery store tend to be on the large side, so I'll often remove the drumstick and thigh with their skin and save them for another use.
I've made may of the soups associated with this recipe- Bok Choy and Ramen, White Beans and Escarole, Barely and Mushroom, Classic, and Chicken Corn Chowder.
Fine Cooking does a lot of these articles with many recipes varying on a theme, and usually there are only a few good ones, at best, but these are all well thought out and balanced. Yet another great set of recipes from Tony Rosenfeld!
Do not let broth ever rise above a low simmer. It may take more attention/time but the final taste is worth it.
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