3lbsChicken Parts or whole chicken (stewing fowl is best)For Stock use 3 lbs of bones instead
1SmallOnionCut in large pieces
2CarrotsCut in chunks
1Celery Stalkinclude leafy part if available
1MedTomatoCut in half
1CupParsley Stems(Optional)
1TspSea Salt
1/4TspBlack Pepper
Cold WaterTo cover ingredients by 2 inches
Instructions
Step One: Cook the broth
Combine total ingredients into a stock pot. Place over high heat until it comes to a boil. Reduce heat to a slow simmer. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes; after skimming, cover with lid and simmer for 3 hours.
Step Two: Strain broth and de-bone chicken
Pour the broth through a large fine strainer or cheese cloth. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad, etc.
Step Three: De-fat the broth
The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.
Increase the reduction time to 6 hours.
Notes
The vegetables listed in the recipes for both stock and broth are the essential vegetables (2 parts onion, 1 part celery, and 1 part carrot.) Almost any root vegetable can be included such as turnips; fennel root, etc. (clean-out your vegetable crisper.) When making the stock or broth, bear in mind that the vegetables will give up their flavor in 3 hours of reduction; therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.Clear chicken soups can be made from broth and by adding a little water to lighten up the stock, a very satisfactory soup can be made from this as well. Now let’s make some chicken stock/broth that will blow your grandmother’s mind! Are we ready for beef broth/stock???