Altschul Recipe Database: Chicken Broth
Recipe: Chicken Broth
This is a Basics Dish.
Full Recipe: BGG2WL Blog
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chicken carrots celery garlic ginger (root)
1 whole chicken, or approx 4lbs of chicken cuts 1/4 cup olive oil 2 cups chopped onions 1 tbsp sea salt 3 cups chopped carrots 3 cups chopped celery 3 tbsp minced garlic 3 tbsp minced ginger 2 tbsp black pepper 1 gal water 2 tsp turmeric 3 tbsp parsley 2 tbsp rosemary 2 tbsp sage 2 tbsp oregano
Rinse the chicken. In large pot, add olive oil and onions. Sauté onions until they turn a light golden color. Add salt and carrots, then keep sautéeing. Add celery, garlic and ginger. Let it cook for a little longer, then add black pepper.(Basically, this is a seasoned mirepoix in your pot.)
Set chicken into pot with the veggies, then add water until the chicken is completely covered. Add turmeric, then let it simmer for an hour. Add the herbs and continue to cook until chicken begins to come apart from the bone. This is it!
From here, it’s all about being resourceful. Hold onto the veggies – they may be tender enough to make a pesto. Separate the chicken from the broth, and set it on a plate. Then scoop out all the veggies and place them into another bowl. Take your broth, place it in a container where it can cool for a while. From here, you can let your broth chill, section it up and put it in the freezer. You can put it in jars and store it in the back of the fridge.