Hello greedy friends
I suggest you find out how to make a homemade chicken broth
Since it had been a long time since I had made homemade broth, I thought it would be an opportunity to share all this with you.
There are not necessarily rules for the broth, you just have to say that everything will infuse together and that's what will give it its taste.
So if you have leftovers from the Sunday roast chicken, you can quite reuse them.
But if you're brave or curious, you can also cut out a raw chicken and have the joy of having done it all yourself.
For the aromatic filling, it's according to what you have. Not too many vegetables anyway because we want to keep the taste of poultry! Otherwise it's a vegetable broth
For storage, it's simple, fill ice cube trays or sachets like me. So you'll just have to take out the right amount for your sauces, for example.
For 1.5 L of chicken stock
- 1 kg chicken carcass
- 1.5 L of water
- 1 carrot
- The green part of the leek
- 1 stalk of celery
- 2 cloves
- 1 onion
- 1 bouquet garni (laurel, thyme, parsley tails)
- 10g coarse salt
Cut chicken carcasses into pieces.
Peel and wash the carrot, then cut into slices. Remove the first leaves from the leek, clean it, then cut into slices.
Wash and cut the celery branch into slices. Peel the onion, then cut it in four.
Combine all ingredients in a large saucepan or large frying pan.
Add bouquet garni, cloves and coarse salt, then cover with water.
Cover the pan and bring to a boil. When the water boils, turn down the heat and let it simmer for 1 hour.
Occasionally remove impurities from the surface with a skimmer.
After 1 hour, remove the carcass and aromatic filling.
Strain the broth with a Chinese or pass, let it cool for 1 hour and refrigerate until completely cooled.
Remove the fat from the surface with a spoon and skimmer. The paper towel technique also works.
All you have to do is fill your trays or ice packs and hop in the freezer.
This chicken broth serves me for soups, velvety, flavoring the cooking water of pasta, but mainly for the making of sauces.