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. Also, throw in any vegetables that may be going bad otherwise.

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!