| Making chicken broth and chicken stock takes | | | | much of the flavor. |
| a little tending to, but that's only to bring | | | | |
| out the wonderful essence and wholesome | | | | 8. If you are making a cream soup, using |
| flavor that's characteristic of a great | | | | leftover vegetables that are slightly past |
| broth. Below 12 great tips for making a | | | | their prime is an excellent way to thicken |
| wonderful homemade broth. | | | | your stock. Simply puree the vegetables and |
| | | | add them in to the stock slowly until |
| 1. Start with choosing an older bird (a | | | | blended. |
| roaster - about 5-7 lbs.) An older bird has | | | | |
| had time to develop that rich and intense | | | | 9. If you are using eggs to thicken your |
| chicken flavor - more so than a younger bird | | | | soup, you can avoid curdling the egg by first |
| - like the milder tasting Cornish hens. A | | | | stirring a cup of the hot stock or broth into |
| broiler chicken would work, but really, the | | | | the egg and then pour it all into the soup. |
| roasters are the best for making chicken | | | | And PLEASE make sure you don't boil the soup |
| broth. | | | | once the egg has been added. You will have a |
| | | | soupy casserole on your hand if don't watch |
| 2. To save time, use the roaster parts of the | | | | out. |
| chicken. They cook much faster and if you | | | | |
| only need a small amount of broth, this is an | | | | 10. Soups with the most flavor are a result |
| excellent way to do it. | | | | of storing them covered, in the refrigerator |
| | | | for a day or two. To seal in the flavor, |
| 3. In making chicken broth, I've found that | | | | while storing, leave the layer of fat on top. |
| the richest flavor from chicken comes from | | | | When you are ready to use the soup, you can |
| the muscles that are used the most. This | | | | simply remove the layer of fat - by that time |
| happens to be found in the dark meat. You can | | | | it has congealed and is easy to remove. If |
| use all parts of the chicken to make a | | | | any particles of fat remain, just take a |
| satisfactory broth, but for the fullest and | | | | paper towel (unscented) and lay it on the |
| richest flavor, use the legs, necks, and | | | | surface of the soup. Draw the towel to one |
| thighs. | | | | side and it will pick up the leftover |
| | | | particles. |
| 4. If you want a clear golden colored broth, | | | | |
| then do not use the liver. The liver will | | | | 11. When freezing broth, make sure you have 1 |
| turn the stock to a mucky, cloudy color. And | | | | 2- to 1-inch room in the container since soup |
| if you want to keep that golden color, | | | | when it is frozen, will expand. Freeze your |
| another tip is to use only the stems of | | | | stock in quart size containers to use in |
| parsley and the white part of leeks and | | | | soups later on. |
| scallions. This helps you to avoid a greenish | | | | |
| color in your broth. | | | | 12. Another tip for freezing broth and stocks |
| | | | is you can also freeze a bit of it in ice |
| 5. As the stock cooks down, a foamy substance | | | | cube trays. Then you can use the ice cubes |
| will float to the top. You simply skim it off | | | | when you are making sauces or gravies. |
| or strain it using a doubled over piece of | | | | |
| cheesecloth. | | | | In making some wonderful chicken broth |
| | | | recipes, check out the links below: |
| 6. If you are using herbs and greens in | | | | |
| making chicken broth to flavor it, make sure | | | | Fantastic Chicken Broth |
| you tie up the herbs first, in a little | | | | |
| cheesecloth bag. This will help you when you | | | | Homemade Chicken Broth |
| are skimming off the foam not to lose your | | | | |
| flavoring inadvertantly. Tieing the herbs up | | | | Traditional Chicken Broth |
| this way is called a "bouquet garni". | | | | |
| | | | And if you are interested in more information |
| 7. When simmering stock or broth, make sure | | | | about soup facts, history and soup cooking |
| you always use a low heat. If you end up | | | | tips (and recipes of course!) just visit the |
| boiling your broth, it will boil away too | | | | Soup Hoopla! Website. |