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4
4
7
1
1/2
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#
oz
c
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Chicken (1)
Onion
Peppercorns
Bay Leaf
Celery Tops
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- Skin CHICKEN or not, depending on the ethnicity of your
recipe. In India, some areas of Southeast Asia and much of
Sub-Saharan Africa, skins are not much used. Skinless broth will
be thinner in flavor.
- Cut Chicken or not depending on your intent (See
Photo Gallery).
A whole chicken will take about 12 cups of water, parted for
simmering will take about 6 cups and parted to serving pieces will
take about 4 cups. The more water the less concentrated the
finished broth will be.
- Place Chicken in a pot - a 5 quart will work fine.
- Slice ONION medium, chop CELERY TOPS medium and put
both in the pot along with Peppercorns and Bay Leaf.
- Add water to cover (see above) and bring to a boil. Turn heat down
to low and simmer until tender (about 40 minutes).
- For best results let the chicken cool in the broth. Remove
Chicken, drain well and pull the meat from the bones (see
Note-2). Do not attempt to slice
or cut into cubes until well chilled in the fridge.
- Strain the broth, then defat it using your gravy separator.
Refrigerate when cool enough - see Note-3
for details.
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