Cheaters Homemade Chicken Broth Splendid Table Recipes

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

HOMEMADE CHICKEN BROTH

Steps:

• Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
• Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
• Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.

CHICKEN BROTH

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

HOMEMADE CHICKEN BROTH

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.

CHICKEN BROTH

Steps:

• To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
• Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
• Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

CHEATER'S HOMEMADE CHICKEN BROTH (SPLENDID TABLE)

Steps:

• In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
• Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.

BETTY CROCKER'S CLASSIC CHICKEN BROTH

Steps:

• Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
• Remove scum and add the remaining ingredients.
• Cover and simmer gently for 3 hours, removing the scum occasionally.
• Strain, chill, remove fat, and strain again.
• Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
• Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

CHEATERS HOMEMADE CHICKEN POTPIE

Steps:

• Tear chicken of bone and cut into pieces. Add soups and milk and vegetables mix well and set aside
• I use Deep Dish Pyrex and I place one crust in the bottom and fit to the dish. Add chicken ingredients in pie crust then cover with other pie crust. Vent top crust.
• Place Pyrex on baking sheet to catch spills Place in a 350 degree oven for 1 hour

CHEATER'S GRAVY

Steps:

• In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
• Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.