CHICKEN BROTH Recipe from Chef Victoria Love

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavors of bay leaves.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often more affordable and have a longer shelf life.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Take a chicken carcass from the freezer and place it in a large stock pot.

Add vegetable scraps including onion skins, carrot peels, and herbs to the pot.

Cover the ingredients with water (approximately 10 cups).

Bring the pot to a boil over medium-high heat.

Once boiling, reduce the heat to low and let it simmer for 2 hours.

Stir the broth occasionally with a wooden spoon.

Skim off any foam that forms on the top during cooking.

After one hour, check the broth and skim off any foam that has accumulated.

After two hours of simmering, strain the broth to remove solids.

Let the broth cool in the refrigerator overnight to allow fat to rise to the top.

Skim off the fat from the top of the chilled broth.

Cooking Techniques

Equipment Needed

Spice Level: