Chicken Broth: Ten Ways to Enhance Meals
This recipe for chicken broth is a great way to enhance your meals. One of the main purposes for sharing any of my recipes is to share those things that elevate the way we do things. Not simply to provide a recipe. Sharing ideas together and the best information is essential to enjoy the process of doing anything and the outcome. Out of the trillions of recipes you can learn, this one is essential to making your everyday meals, party foods, and holiday dinners much better. Chicken broth adds flavor to dishes and can be stored in air tight containers in the freezer for up to four months. Homemade chicken broth is less expensive than store bought and you can create your own spin on it.
What is broth? What's the difference between broth and stock? How else can broth be used?
"Broth" originates from German and Old English, referring to heating and boiling.
Broth is made by a process of boiling water with meat or poultry on the bones, vegetables, or some combination. Stock refers to boiling bones with water. The two terms are often used in interchanging ways. Many times recipes will call for stock and provide directions for broth, and vice versa.
Chicken Broth Recipe by Jesse Bluma
*Note: use organic ingredients.
1 organic, whole young chicken (after preparing broth use the chicken meat for another dish)
2 large yellow onions coarsely chopped
2 large stalks celery coarsely chopped
2 large carrots coarsely chopped
2 Hungarian peppers/hot yellow pepper/hot wax pepper (unseeded)
1 yellow bell pepper (seeded)
2 red bell peppers (seeded)
1 orange bell pepper
6 cups water
*Note: Make the broth the day before making soups or other dishes with it.
Peel and rough chop yellow onions.
Wash, dry, and rough cut 2 stalks celery, 2 carrots, hungarian peppers, yellow, red, and orange bell peppers.
Place whole chicken, onions, celery, carrots, hungarian, and bell peppers in a large stockpot.
Add six 6 cups cold water.
Cover and bring to a boil.
Reduce to a very gentle simmer, keep covered, and cook for approximately 2 hours.
Skim off any “skin” that may form at the top.
Remove the chicken from the stockpot, using utensils and being aware of the high heat.
Place a colander in a large bowl that will hold the stock.
Pour the remaining contents into the colander, staining out the vegetables.
Cut the chicken into smaller chunks to cool faster before refrigeration.
Divide the broth liquid into smaller containers for faster cooling before refrigeration.
(Broth will last three days in an air tight container in the refrigerator and in the freezer for four months.)
The following day remove the layer of fat at the top of the liquid with a spoon. Discard the fat in the trash, not down the sink drain.
Salt and pepper to taste, depending upon its use in other dishes.
Ten Ways to Enhance Meals with Broth
Broth and stock can be used to enhance meals. The following list contains soups, fish, casseroles, and other uses. There are numerous possibilities for its use.
Chicken Broth with Shiitake Mushrooms and Broccoli
Revitalize left over meats, chicken, vegetables, and casseroles
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