Rich Chicken Broth Recipes

25 BEST WAYS TO COOK WITH CHICKEN BROTH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious chicken broth recipe in 30 minutes or less!

BOBBY FLAY'S RICH CHICKEN STOCK

Steps:

• Preheat oven to 450ºF.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
• Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
• Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
• Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
• Remove from heat and strain through a mesh strainer into a clean pot.
• Place back on the stove over high heat and cook until reduced by half.
• Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
• *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

RICH CHICKEN BROTH

Steps:

• With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
• Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
• Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
• Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).

SLOW COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

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.