Quicker Chicken Broth Recipes

EASY CHICKEN GRAVY

Steps:

• In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
• In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.

CHICKEN BROTH

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

QUICK COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 450°F (230°C). Bake the wings on the Half Sheet Pan for 45-50 minutes, or until they're dark golden brown.Add the chicken to the inner pot of the Quick Cooker. Carefully add the fat from the sheet pan to the inner pot. Add ½ cup (125 mL) of the water to the sheet pan and use it to scrape up the fond with the Teak Wooden Spatula. Add the fond to the inner pot.Add the remaining vinegar and water (do not fill past the max fill line) to the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 120 minutes and press START. When the timer is up, let the steam release naturally. This will take about 1 hour.Meanwhile, peel the vegetables and cut them into large chunks.Remove the lid and add the remaining ingredients, plus any optional additions.Lock the lid and select the CUSTOM setting. Adjust the time to 1 hour and press START.When the timer is up, let the steam release naturally.Strain the broth. If you're serving immediately, skim any excess fat. If you're serving later, chill the broth immediately using an ice bath. Once the broth is chilled, remove the excess fat.

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

QUICKER CHICKEN BROTH

Steps:

• Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and cook until browned all over, about 10 minutes. Transfer to bowl and repeat with remaining chicken. Transfer chicken to bowl with first batch; carefully remove fat from pot and save for another use.
• Return chicken to pot along with onion, cover, and cook over low heat until chicken releases its juices, about 20 minutes. Add water, salt, and bay leaves, and bring to boil over high heat.
• Reduce heat to medium-low and simmer, covered, until broth is rich and flavorful, about 20 minutes. Strain broth into large bowl and let stand for 10 minutes before defatting. Remove meat from bones, discarding skin and bones, and reserve meat for another use.

QUICK AND EASY CHICKEN BROTH

Steps:

• Just add everything in a large pot and bring it to a boil -- you can add more water if you like and let it cook for an hour or as much as you like -- you will smell it all over the house -- It smells so good -- and just take out all the solid pieces you put in and you can then shred the chicken and use it in a soup -- or just do whatever you want with the broth -- .