how to make chicken broth?

Question

Hi, I wud like to know how to make low fat chicken broth...and how long can i keep it freezed / refridgerated?

Answer 1

Chicken Stock

Put the bones from a roast chicken (some meat left on the bones but most taken off)
with peppercorns, salt, dill, bay leaf, two carrots chopped in thirds, the tops off a thing of celery, 1/2an onion, 3 garlic cloves (not heads but cloves) in a large pot.
Top with cold water.
Bring to a slow boil.
Simmer for about 3 hours (many people skim but I don't - when you are using roasted bones you don't need to).
Drain using a cheese cloth. Throw everything out (except the liquid) - sometimes I will go through the stuff and pull out the meat.
Let this liquid sit at room temp until cooled, then refrigerate.
All the fat will go to the top and become a solid layer in the fridge - remove the fat.
If I am freezing it I keep the fat on (I find it “protects” the stock) and take the fat off when I thaw it out.
With this low fat chicken stock you can make lots of things now.

If you are freezing in a deep freezer you can keep the stock for a long time
- freezing in the freezer section of you fridge decreases the life span.

Using bones from a roast chicken gives you a nicer broth (the blood has drained/cooked off)

Answer 2

A fat free chicken stock is fairly easy, but time consuming. The method I prefer is 4-6 chicken thighs/ drumsticks/ wings - you want dark meat with the skin on. Brown it on the bottom of a large pot. Do not futz with it until it is well browned. Then flip, repeat. Then, prepare a standard moire pois - a fancy way to say finely diced onion, celery, and carrot - sweat down in the rendered chicken fat with a heavy pinch of kosher salt for about 10-15 minutes, until the vegetables are fairly clear, but not browned- the heat should be low enough to just sweat without browning. Then return the chicken to the pot and cover with water by about 4 inches. Add a bay leaf and a couple sprigs of thyme. Bring to a boil, then reduce to a low simmer and let simmer for 4+ hours until reduced. The chicken and chicken bones should fall apart and be almost flavorless. When this happens, strain stock through a sieve into a large enough vessel and allow to cool (covered) and place in fridge overnite. When stock is cool, the fat will rise to the top and can simply be removed with a spoon and discarded. The stock will need salt to taste good, and a fair amount of it. If the stock is not gelatinous, it needs to reduce further, and be refrigerated again. It will freeze for months, and refrigerate for a week or so.

Answer 3

Cook a whole chicken in boiling, salted water. Add onions, celery, carrots and any herbs you like to help add flavor. Boil chicken in enough water to almost cover it. When chicken is tender and falling off the bone, remove carcass. Strain your broth to remove vegetable and any chicken pieces. Let cool completely and skim the fat from the top. It can be stored in freezer safe containers or bags for 6 months or so. It can be kept in the refrigerator about a week or so. You can use the chicken for chicken salad or make a nice chicken noodle soup using some of your broth.

Answer 4

Homemade Low-fat, Low-sodium Chicken Broth

You will need chicken*
water
cheesecloth
kitchen string
coarsely chopped veggies and herbs

Usually onion, carrot, and celery for veggies and bay leaves, thyme, marjoram, rosemary, parsley, or any combination thereof, for herbs, or omit the celery from the veggies and use celery leaves in the bouquet garni. You can also omit the onion from the veggies and use the chopped green tops of leeks or scallions in the herb bag.**


Remove the skin and excess fat from your chicken parts. Render the fat/skin in a heavy-bottomed pot or in a skillet, then brown the chicken pieces. If you used a skillet, put your browned backs and necks, skin, and the rendered fat in a large pot. (You will need the fat to seal the liquid if you’re keeping it in the refrigerator. The browned skin will add flavor to your stock and will be removed later.) Take your veggies and drop into the pot. Take the herbs and put them in the center of a piece of double-thickness cheesecloth cut large enough to make a bouquet garni (the French term for a 'bundle of herbs' ). Tie that into a bag and pop it into the pot. Then add enough water to cover the whole thing. Bring it to a boil, then reduce the heat so it's just simmering.

Simmer for as long as you can hold out, say 2-4 hours (and 6 hours won't hurt), because it's going to smell delicious after it starts cooking. If you've got the time and inclination, you can remove the chicken parts, now fallen to pieces, cool, and rescue any meat you can find. (Personally, I just strain the whole darn thing and throw away anything not liquid.) Toss the chicken skin, veggies and the herb bag. Strain into a large, clean container. I usually just use another pot.

Cool broth in the refrigerator. When completely cool, the congealed fat will act as the lid. If you don’t have enough fat to seal it, you should use or freeze the broth within 48 hours. Otherwise, when you're ready to use the broth, it is easy to remove the fat layer from the top of your container. With the fat lid on, this will keep for a week. You can bring it to a boil and simmer 10 minutes again to extend the refrigerator life of your broth for another week, but don't keep it refrigerated for more than 2 weeks total. If you remove the “lid” to use part of the broth, you can also reheat the remainder, simmer for 10 minutes, and re-chill. You can do this more than once, but in any case don’t keep the stock under refrigeration for more than 2 weeks total.

Or if you're freezing it, remove the fat and pour into ice cube trays and/or into plastic containers that hold the amount of broth you need for your recipes. For example, I freeze mine in pints and quarts and make the rest into cubes. If you like, you can unmold and bag the frozen broth, but I don't bother for the p's and q's, just the cubes. Frozen, this will keep for 6 months, maybe more. I don't know for sure, because I always use it before the 6 months is up.

Notes:

*If all you want is broth, go to your grocery store or butcher and buy some chicken backs and necks. Don't ask how many pounds, because I just buy enough to fill my stock pot. (I used to use wings, too, until the price became ridiculous because of the demand for Buffalo wings.) Backs and necks won't give you very much meat, and the meat you get, you'll have to work for, but then the meat from a chicken that was cooked for stock is pretty tasteless anyway. I usually discard it.

**To your taste, depending on what you want to use the broth for. When I'm making the stock just to keep on hand, I don't add veggies or herbs, because I don't know what flavor I want the stock to have. I add different aromatics and flavorings when I make the actual recipe for, say, leek and potato soup than I use for chicken and dumplings which is different from the stock for minestrone.



Also, you can chop or break into large chunks the carcass of a roast chicken, or freeze a carcass or two until you have enough to fill your stock pot, and use that to replace the backs and necks. Your broth will have a milder flavor, though.

Edit: This IS more work than canned broth or bouillon, but it tastes much better and YOU can control the fat and sodium content and the herbs and aromatics that are in the broth.

As a bonus, the scent of the simmering chichen makes the kitchen an automatic gathering place for the whole family, warm and welcoming; it's almost as good as the scent of baking bread.

Answer 5

The best way to make Chicken broth is to boil chicken parts(I use 2 breasts) in 8 cups of water with one whole large onion and 3 stalks of celery cut up and 1 teaspoon of poultry spice.

You can either boil the chicken with the skin on, then skim the fat off when the broth is cold, or just boil it skinless (I like the flavor better when you leave the skin on and skim the fat).
Keeps in the fridge for 5 days, probably up to 6 months in a good freezer.

If you want to turn this into a soup, just add carrots, corn, peas, or whatever veggie you'd like, and cut up the chicken.

The broth also works really good as a sauce base (for your liquid portion of white sauce, divan sauce, cheese sauce etc.

Good luck to you. take care. Mary

Answer 6

Making chicken stock is pretty easy. Use the procedure outlined below.

To de-fat the broth, chill it overnight and all the fat will solidify on the surface of the stock, and you can pull it off with a spoon.

After de-fatting, I ladle it into plastic cups - 1 cup each, and put them in the freezer. Once they harden, I turn the frozen pucks of stock into a big zip-top freezer bag.

I don't have to worry about how long they last, because we use them up pretty quickly making rice and other things. It's very perishable in the refrigerator. If you've had it in the refrigerator any longer than about 36 hours, bring it to a full boil before using any of it.

Answer 7

Either you can cook the chicken ...let it cool & skim the fat off the top once it gets cold or you could buy low fat boullion cubes & use them. Swanson's also sells low fat broth in the can/box at all your local retailer's. You can add your own spices or seasonings to taste to jazz it up. It keeps for months when frozen...but with the cubes or store boughten broth just check the expiration dates on the containers. Good luck!!

Answer 8

Chicken Broth/Chicken Soup
Wherever there are people and chickens, there are chicken soups. Virtually every immigrant group arriving in America brought along favorite chicken soup recipes and often the treasured family soup pot, too.

If you grew up on canned, frozen, and dried soups, you may not realize how easy it is to make truly wonderful soups at home. If so, try it for yourself, perhaps with these American classics. All the soups are based on a key ingredient: rich, homemade chicken stock, made from either whole birds or from parts, in about three hours. Stock takes little tending, just slow easy cooking to bring out all the flavor and wholesome goodness. Why not try making one of these soups now? And then, with the help of your freezer, enjoy the results many times in the coming months. Basic Guide to Chicken Soup

Older, larger birds, such as the 5-7 pound roasters, make the best soups. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be.

Use roaster parts if you want to save time. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor.

For clear, golden broth, do not add liver. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

As the stock cooks down, foam will float to the top. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming.

Always simmerstock over low to medium heat. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air.

Leftover vegetables and those past their prime are good pureed in cream soups. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you've added the egg.

Most soups develop better flavor if you'll store them, covered, in the refrigerator for a day or two. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

When freezing stock, allow 1/2- to 1-inch head room in containers so soup can expand. Freeze some in quart- sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

Soup may be stored in the refrigerator two or three days or frozen for three to four months. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle.

Answer 9

You can just take 1 chicken boullion cube and boil in 1 cup of water. You can make as much as you want, just remember 1 boullion cube per cup of water. I would only keep it refridgerated for max 2 weeks and frozen for 6 months max. You could make it from scatch by boiling the chichen and taking the juices from that but it is just pointless to go through all that if all you want is the broth.

Answer 10

Fresh chicken works best boil 1 lb dark meat for 30 mins oh ya 2 cups of H2O.Remove chicken voila chicken broth.Keep in fridge for about 3-4 days freezer for alot longer.Or just buy some chicken bullion and follow directions.