zesty herbed chicken broth
Zesty Herbed Chicken Broth
This broth was born out of the leftovers of my Roasted Chicken with Herb Butter, the recipe for which I have posted on this site. I like it because it is simple, satisfying, and can usually be made with the ingredients I have on hand. If you roast two chickens for dinner on Sunday, you can make a soup that will provide you with lunches for days! My "secret ingredient" to add a little zip is two dried chipotle peppers, which simmer in the broth to add a slight heat, but are strained out and removed before making a soup. This broth can be made into an easy chicken noodle soup (posted on my blog, www.lechefskitchen.com) or can be frozen and stored for later use in risottos, soups, and polentas.
Ingredients:
- 2 roasted chicken carcasses, preferably from my roasted chicken with herbed butter recipe (but any chicken carcass will work)
- 4 quarts water
- 4 ribs of celery, roughly chopped
- 2 carrots, roughly chopped
- 1 large white onion, quartered
- 8-10 sprigs fresh thyme
- 2 fresh rosemary spears
- 2 dried chipotle chili peppers
- 2-3 tablespoon salt
- 1-2 teaspoon black pepper
Directions:
- Place the chicken carcasses in a 2-gallon stock pot and cover with water
- Bring to a boil, and add the celery, carrots, onion, cilantro, herbs, chilies, 1 T of salt and 1 tsp black pepper. Cover, reduce heat to medium, and simmer for at least 45 minutes. Be sure to add water to keep the chicken covered.
- Once chicken is cooked, and falling off the bone, strain the broth. Reserve the chicken to make chicken noodle soup!
- Return the broth to the pot and taste. Adjust salt and pepper to taste (you will probably need at least 1 more T of salt, but your tastebuds will tell you).
- Use the broth in your favorite dish, or boil to reduce by half and freeze. To use, defrost and dilute with an equal part of water.
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