Chicken Broth

Intro

This works with fresh chicken, but really shines with leftover chicken. Use leftover chicken legs, or a carcass. Whatever you have. The longer you let this simmer with bones and skin, the stronger your chances of it gelatinizing into an aspic. Great way to second-order process your chicken, and vegetable ends. Reserve onion skins and add to this for an improved color.

Directions

1. For a white stock, skip to the next step. For a brown stock, sear the vegetables in a large stock pot with a touch of oil. Remove, and sear the chicken in the pot, even if it’s cooked already.
2. Pour water until all the chicken is covered, and bring to a boil. Skim the surface until clear.
3. Add vegetables, bring down to a simmer, and simmer for 1-2 hours. Add another hour if using many chicken bones to render down the collagen.
4. Let cool a bit, then remove vegetables and chicken. If using fresh chicken, this is a good time to separate it and store it to add back later for soups.
5. If using herbs, add now after turning the heat off. Steep for 5-10 minutes before proceeding.
6. Strain the broth, and reserve. This can be frozen, eaten as-is, or used in other recipes!