Best 2 Rich Chicken Broth Recipes

**Savor the Richness: A Culinary Journey into Chicken Broth Delights**

Embark on a culinary adventure with our comprehensive guide to chicken broth, where flavors dance on your palate and versatility reigns supreme. Discover the secrets to crafting a rich, golden broth that elevates your dishes to new heights. From classic chicken noodle soup to hearty stews and flavorful sauces, chicken broth serves as the foundation for countless culinary creations. Explore our diverse collection of recipes, each offering a unique twist on this essential ingredient. Let your taste buds rejoice as you delve into the depths of flavor that chicken broth has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

RICH CHICKEN BROTH

Rich Chicken Broth image

Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 7

Ingredients

2 chickens (3 to 4 pounds each), quartered, with necks reserved
3 medium yellow onions (about 1 1/2 pounds), unpeeled
4 medium carrots (about 8 ounces), scrubbed
4 ribs of celery, washed
2 bay leaves
10 black peppercorns
1/2 bunch fresh dill (about 24 large sprigs)

Steps:

Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

RICH HOMEMADE CHICKEN BROTH

Rich Homemade Chicken Broth image

This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.

Provided by Semigourmet

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 1h50m

Yield 20

Number Of Ingredients 12

Ingredients

2 large carrots, cut in half
2 large stalks celery, cut in half
1 large onion, quartered
3 large cloves garlic, peeled and smashed
1 fryer chicken
1 teaspoon freshly ground black pepper
2 teaspoons low-sodium chicken base (such as Better Than Bouillon®)
1 8-inch square of cheesecloth, or as needed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 large fresh sage leaves
16 cups water, or as needed

Steps:

Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 2.3 g, Cholesterol 18.7 mg, Fat 4.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 55.9 mg, Sugar 0.8 g

Tips:

Use a variety of chicken parts. This will give your broth a richer flavor. Try using a combination of chicken breasts, thighs, wings, and backs.
Add vegetables and herbs. This will help to infuse your broth with even more flavor. Some good options include carrots, celery, onions, garlic, rosemary, thyme, and bay leaves.
Don't boil your broth. Boiling will make your broth cloudy and less flavorful. Instead, bring it to a simmer and then maintain that temperature for several hours.
Let your broth cool completely before storing it. This will help to prevent bacteria from growing.

Conclusion:

Making chicken broth at home is a great way to save money and get a delicious, healthy ingredient. With a little planning and effort, you can easily make a batch of broth that will last for weeks. So next time you're in the kitchen, don't throw away those chicken bones! Use them to make a delicious and nutritious broth that you can enjoy all week long.

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