Broth, whether it is chicken, beef or vegetable, seems to be the basis for so many things I like to cook,  especially during the colder months. That’s why I wanted to give you this recipe now. I like to make my own broth for so many reasons. First of all, it just tastes so much better! It’s richer and much more flavorful, I can control the amount of salt in my cooking and it’s so economical! When I do this, I use a 16 quart stock pot. I freeze it in containers. Some broth goes into really large containers for soups and some in 2 cup measurements. I like to use those when I cook any rice or grains and the 2 cups is usually the perfect amount. As much as this recipe makes, we really go through it!

I think there are a couple of things that help deepen the flavor of this broth. One of them is browning the seasoned chicken and the vegetables before simmering. That golden color comes up soon after adding the water. That’s exactly what you want. The addition of wine and plenty of fresh herbs also amp up the flavor.

The chicken used to make this broth does not go to waste. It doesn’t come out tasting like a “boiled” chicken.  It really is tasty. After the chicken is cooled, shred it up and use it in soup, chicken salads, tacos, pot pies, etc.

Try it this weekend…because next week, I’ll show you some incredibly yummy ways to use this broth!

Chicken Broth

1 organic whole chicken, about 4-5 pounds, rinsed and dried
1 1/2 tablespoons olive oil, divided
1 teaspoon poultry seasoning
1 whole large onion, peeled and halved
6 cloves garlic, peeled and smashed
4 stalks celery, cut into chunks
4 carrots, trimmed and cut into chunks
2 cups dry white wine
10 quarts filtered water
2 large pieces of lemon peel
4 bay leaves
1/2 teaspoon ground turmeric
small bunch fresh thyme
small bunch fresh parsley
20 whole peppercorns
sea salt to taste
black pepper to taste

Rub the chicken with 1/2 tablespoon olive oil and the poultry seasoning. In your largest stock pot, heat the remaining olive oil over medium high heat. Place the whole chicken, breast side down, into the pot and  sear it for about 6 minutes. You just want it to become a bit golden, not charred, or your broth will have a burnt taste. Carefully turn it over (you may need a couple of your sturdiest kitchen tools to do this!).  Sear the other side for about 3 minutes, then add the vegetables through the carrots and continue to brown for 5 more minutes.

Pour in the wine and reduce for 4 to 5 minutes, then add the water and all of the ingredients through the sea salt. Cover the pot.

Bring the water to a boil, then immediately lower to a simmer on the lowest heat. Continue cooking for 2 to 3 hours, skimming the top every so often, if needed.

Shut the heat off after cooking and allow the pot to sit for at least 30 minutes to cool down a bit.

Carefully remove the chicken onto a platter to cool. Using a slotted spoon, remove the large pieces of vegetables and herbs and discard.

Strain the broth through a sieve lined with either cheese-cloth or a sheet of paper towel into another large pot (you may need to use two pots). If using paper towels, you will need to discard and replace them a few times. The paper towel filters a lot of sediment.

Taste the broth for seasoning. Add black pepper to taste and additional sea salt if needed. Keep tasting and season to your liking.

Once the chicken has cooled, remove the meat and discard the bones.

Notes:

  • You can use this broth immediately, or refrigerate overnight.  If you refrigerate it, you can skim off any additional fat that may be on top.
  • You do NOT have to have a 16 quart pot to make this.  Just use the largest pot you have, hopefully one that is at least 10 quarts, and just use enough water to cover the chicken and all of the vegetables. Other than reducing the water and the salt, you won’t need to alter the recipe, you’ll just have an even richer and more delicious broth!