Rich Chicken Broth Recipes

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Steps:

• Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
• Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.
• Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
• When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.
• Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.
• Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Steps:

• With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
• Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
• Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
• Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).

Steps:

• Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
• Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
• Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

Steps:

• Preheat oven to 450ºF.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
• Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
• Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
• Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
• Remove from heat and strain through a mesh strainer into a clean pot.
• Place back on the stove over high heat and cook until reduced by half.
• Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
• *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

Steps:

• Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
• Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
• Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.