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how to make chicken broth


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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 10


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Step 1

If you've purchased a whole chicken, cut it down into smaller pieces, removing the giblets.

Step 2

Prepare the vegetables by rinsing the carrot and celery, then roughly chop them. Peel and halve the onion, and peel the garlic and ginger.

Step 3

In a heavy-based, large stock pot, add the chicken and enough cold water to cover it (don't add too much, or you'll dilute the broth flavor). Bring the water to a boil over medium-high heat, then immediately reduce heat to low, skimming off any foam "scum" that forms at the top of the liquid with a spoon/skimmer.For more flavor, you can sauté the chicken pieces first (like the wings, back, etc.) until browned to lock in more flavor.

Step 4

Add all the remaining ingredients (except salt) and cover the pot with a lid. Allow it to simmer gently for at least an hour or until the chicken cooks through, and the liquid infuses with flavor.If you want more flavor, remove the solids (cooked meat and veggies), then continue to simmer for up to 3 hours. After that, you can return the bones to the pan if preferred.

Step 5

Strain the broth through a fine-mesh strainer into a large bowl, add salt (if using), and allow it to cool before transferring it to the fridge. When left to chill overnight, any accumulated fat will solidify at the top, easy to scoop out if preferred (and use as cooking fat). Then decant the broth into bottles/jars.

Step 6

Fridge: You can store the mason jars of homemade chicken broth in the refrigerator for 5-6 days.Freezer: Pour the cooled broth into several freezer-safe jars, leaving at least 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer to Ziplock. Then store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating.Reheat: Reheat the homemade chicken broth either on the stove, in the microwave, or by adding it directly to your dish (soup, stew, etc.) to heat.

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