Chicken broth is easy to make at home and can be used in place of water in many dishes. It’s a favorite ingredient in many wok recipes.
Chicken broth is technically a reduction of liquid from the various meaty parts of a chicken that are simmered in water. Vegetables are often added to increase flavor. The breasts and/or legs and thighs are removed after approximately three hours of cooking and used in other dishes.
• Homemade broth has better flavor than commercially canned products.
• Canned and carton broths are convenient and will keep for a very long time unopened. Reduced sodium and organic versions are available.
• Look for “stewing” hens for making broth (as opposed to roasters).
• Fresh broth can be kept in the refrigerator for about three days. It is easily frozen and will keep for several months.
• Freeze in small quantities that can be thawed – as needed - slowly in the microwave.
• Broth – fresh or canned – can be substituted for water when cooking rice.
• When making broth, do not include the heart or liver, which will darken the liquid. Also, use seasonings and other additives sparingly; these can be included when the broth is used in a recipe.
• Because broth is lighter than stock, it can be used as a partial water substitute in many milder recipes.
• To tenderize and add flavor to a tough onion, chop and simmer for two hours in a saucepan filled with broth. Strain and reuse the broth at a later time.
• Chicken stock with water added.