Quicker Chicken Broth
By America's Test KitchenPublished on December 22, 2011
Time
1¾ hours
Yield
Makes 2 1/2 quarts broth plus 3 cups meat
Ingredients
Before You Begin
A cleaver is the best tool for hacking through the chicken legs. If you don’t have one, use the thick heel end of a heavy-bladed chef’s knife or leave the legs whole and double the simmering time. If you’re not making soup and don’t need meat, you can use any combination of chicken backs and/or wingtips in place of the legs.
Instructions
- Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 10 minutes. Transfer to bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and save for another use.
- Return chicken to pot along with onion, cover, and cook over low heat until chicken releases its juices, about 20 minutes. Add water, salt, and bay leaves, and bring to boil over high heat.
- Reduce heat to medium-low and simmer, covered, until broth is rich and flavorful, about 20 minutes. Strain broth into large bowl and let stand for 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.
Time
1¾ hoursYield
Makes 2 1/2 quarts broth plus 3 cups meatIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Long-cooked traditional broth is easy to prepare but requires five hours of cooking time. Here in our Quicker Chicken Broth, cutting the chicken into small pieces, browning them well, and cooking them for 20 minutes before adding any water gave this broth a rich chicken flavor in a fraction of the time. Chicken legs were a relatively inexpensive option and gave this homemade broth a rich, meaty flavor.
Before You Begin
A cleaver is the best tool for hacking through the chicken legs. If you don’t have one, use the thick heel end of a heavy-bladed chef’s knife or leave the legs whole and double the simmering time. If you’re not making soup and don’t need meat, you can use any combination of chicken backs and/or wingtips in place of the legs.
Instructions
- Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 10 minutes. Transfer to bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and save for another use.
- Return chicken to pot along with onion, cover, and cook over low heat until chicken releases its juices, about 20 minutes. Add water, salt, and bay leaves, and bring to boil over high heat.
- Reduce heat to medium-low and simmer, covered, until broth is rich and flavorful, about 20 minutes. Strain broth into large bowl and let stand for 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.
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