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.
- Bouillon cubes and granules (also available in reduced sodium) are handy and have an even longer shelf life.
- 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.
- To keep fresh broth clear, bring the chicken parts and water to a boil and reduce the heat. For about twenty minutes, continuously skim the surface to remove proteins.
- If it does cloud, simmer for a few minutes with an egg white and strain to turn it into a clear consommé.
- 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.
Try one of our favorite chicken broth recipes: