Knowing how to make a good and flavourful broth is a helpful tool to have in one’s repertoire. Broths have so many uses in the kitchen, ranging from making a delicious homemade chicken noodle soup to adding flavour to sauces. The key to an amazing broth is patience—let the broth reduce after straining to concentrate the flavours. Also, don’t hesitate to make a large batch, as broth freezes well and can spice up a dish in minutes. Broths can be either vegetarian or meat based. In this recipe for chicken broth, simply replace the chicken with about 5 cups of mushrooms if you want to make the broth vegetarian.
2 kg of chicken (whole chickens, legs, thighs, drums—not only breasts)
6 large celery ribs (roughly chopped)
4 large carrots (roughly chopped)
2 large onions (roughly chopped)
2 leeks (roughly chopped, optional)
10 garlic cloves (crushed)
4 litres cold water
2 bay leaves
2 sprigs of rosemary
4 sprigs of parsley
4 sprigs of thyme
6 black peppercorns
Add all ingredients and spices to a large pot.
Put pot over medium heat.
Bring to a boil and then turn heat to low and allow broth to simmer for at least three hours.
Skim any fat from the top of the broth as necessary.
Pour the broth through a strainer and allow broth to cool.
Transfer broth to containers and refrigerate.
Broth will last approximately four days in the fridge and up to six months in the freezer.