Making chicken broth or stock at home is very simple and usually always no sodium. While many people interchangeable use the term broth and stock, there is a clear and simple difference. I like to think the broth is a richer variation or upgrade from a stock. The broth is a clear stock that uses both bones and meat. Vegetables (referred to as mirepoix) and aromatics (herbs) are added for flavor. Salt is typically not added to a broth or stock because the dish it will be used in gets the seasoning. When thinking about a stock, on the other hand, it is bones only with the mirepoix and aromatics.
The process for making both the stock and broth is generally the same; dump everything in the pot and let it simmer slowly for several hours, strain and it’s ready for use in making that stew or soup that you love.
When choosing the bones and meat, I like to select skinless meat because you don’t want that unhealthy fat in the broth. I also love to use the bone on chicken breasts. This gives me the opportunity to use the breast meat for pan frying or some other dish. Simply remove the bone from the breast being sure to leave a thin layer of meat on the bone. Additionally, the neck and back bones are perfect addition to the broth. The finished broth is cooled and can be stored in the refrigerator for three to four days or frozen for one to three months. Happy Cooking!
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How to make chicken broth
Learn how to make chicken broth and how it differs from chicken stock. An easy and simple recipe that does not contain sodium.
- 2 pounds chicken bones and meat combination
- 4 quarts cold tap water
- 1/2 small parsnip cleaned and chopped
- 1/2 cup leeks rinsed thoroughly and sliced
- 1/2 cup onions roughly chopped
- 1/2 cup celery chopped
- 3 -4 fresh parsley stems only
- 2 sprigs fresh thyme
- 1 bay leaf
- 10 – 12 whole black peppercorns
- 1 small fresh garlic clove smashed and chopped
In a stock pot, add all the ingredients. Use medium low to low heat.
When the liquid starts to show signs of starting to simmer and it looks a bit foamy (whitish impurities), use a fine mesh strainer to gently skim the impurities off and discard it.
Note: This step will take a little while since the liquid is cold and the heat is low – usually 30 to 45 minutes.
Do not let the stock come to a rolling boil otherwise the impurities will roll back into the broth and it will be difficult to remove.
Once the impurities are removed, continue simmering the broth on low for 3 to 4 hours.
Note: Never let the broth come to a full rolling boil. And no need to cover the pot. If you plan on doubling the amount of broth, simmer for 5 to 6 hours.
Turn off the heat and strain the broth into a plastic container using a fine mesh strainer. Cool completely before refrigerating.
Note: To cool quickly, place container in an ice bath.
The stock is now ready to use to make soups or stews.
Tutorial Video is available for Chicken Broth