Does anyone have good recipe to make chicken broth made from the carcass left from a fresh organic chicken? ta

Question

It's on the stove cooking and starting to smell wonderful!

All very good answers, and I find it hard to chose, so if it's okay with you I am going to it go to the vote. Thank you every one and the Broth is smelling good already simmering away on the stove.

Answer 1

Use the whole chicken carcass, and *all* leftover pieces you can get (skin, bones, etc.juices). The cooking wil sterilize everything.
The brown and crispy caramelized bits from roasting or frying add the most flavor.
Put into a large pan, and then cover with water. Add the scrap peels and ends of onions, celery (especially the tops and leaves), carrots. Don't bother chopping, but if you do use while whole veg instead of scraps, just cut into 3-4 large pieces.
Add a clove or two of garlic, 1/2 tsb salt, some peppercorns, a bay leaf, and some sage.
Bring to a fast boil for 15 minutes, then simmer covered for several hours. Overnight is fine.
Strain the broth. Pick through the remaining carcass for bits of meat, add them to the broth.
Chill the broth in the refrigerator. The chicken fat will rise to the top and solidify, while the broth turns to jelly. Carefully remove and save the layer of fat (It can be used for saute, to make a roux, etc.).

Answer 2

Easy follow any of the recipes already given but to stop it being greasy or fatty. cook the chicken first in the water for 20 - 30 Min's with half an onion garlic, bay leaves and cloves. remove the carcass put on a plate run the stock through a sieve into a new pan and allow to cool totally. you can now skim the fat off the top. reheat add diced carrots the chicken meat, a handful of shell pasta. Cook for 15 Min's 5 min from the end add peas chopped coriander and 100 ml single cream. I made this last night and my wife took some to work today.

Answer 3

First remove any meat left on carcass (I am assuming it was a roast bird). Next make stock from carcass and aromatic vegetables - onion, celery, carrot. Boil up together for at least 2 hours - the longer the better - do not season at this stage -then strain off stock. The stock is the basis of your broth - now decide on the style of the soup you want. If Scots, add barley, chopped leeks, grated carrots and diced turnips to stock and simmer for 30 minutes, add chopped parsley at end of cooking time and chopped chicken meat removed from carcass. Or you may prefer just to add some boiled rice to the stock and chopped meat for a simple, easily digestible and tasty soup. In either case, season with salt and pepper to taste before serving.

Answer 4

Cover it w/cold water, add onion, potatoes, carrots and garlic; bring to a boil and simmer for about 4-5 hours or until all the meat falls off the bones. Strain it and whalaa ... chicken broth!

Answer 5

Very simple. Boil it in lightly salted water until the meat falls from the bones than add seasonings and your favorite mix of fresh veggies and boil until the veggis are tender. If you just want the broth don't add the veggies and just pull out the bones and the broth remains which can then be seasoned to taste.

Answer 6

I do exactly what Carter S does, except I don't bother picking off the meat. I usually simmer it for 4 to 5 hours, after that long there is no taste left in the meat.

Answer 7

Cut the carcass up, along with root aromatics (carrots/celery), some chunked onion and whole, unpeeled garlic. Pile that on a large rimmed baking sheet and drizzle with olive oil. Roast at 400 for about 40 mins--bones should be brown and sizzly, veggies done. Take out and put in a stock pot/dutch oven. Cover with an inch, no more than two, of water; toss in a few herbs--thyme is my fave. Bring to a boil, then lower to simmer for another 40 mins or so. Skim the fat off the top and strain out. Long process,but you will have a deep, rich stock that is packed with incredible flavors!

Answer 8

boil the chicken and add your veg including diced potatoes( they will thicken it up) and any herbs and spices you like simmer for 2-3 hours and voilaits ready

Answer 9

jus put cut-up carcass in pan cover with water add some herbs salt veggies(carrts celery, bay leaf onion) cook for about 2 hrs , strain and there you have it

Answer 10

simplest way is to boil it and add some veggies