CHEF JEFF — ONE BYTE AT A TIME: Chicken BrothChicken broth is easy to fix and nice to have on hand if you’re to make soup.
By: Herald Staff Repotts,
8 pounds chicken bones, with some meat
2 carrots, sliced
3 celery stalks, with leaves, sliced
1 large onion, peeled, halved and separated into layers
1 leek, washed well and cut up
10 black peppercorns
Bouquet garni, tied in cheesecloth, consisting of 6 sprigs fresh parsley, 6 sprigs fresh thyme, 6 sprigs fresh marjoram, 2 sprigs fresh sage and 1 bay leaf
2 cups dry white wine
5 quarts cold water
Salt and freshly ground black pepper to taste
Place all ingredients, except salt and pepper, in stockpot. Bring to boil over high heat. Reduce heat to a simmer. Skim off the foam until no more appears. Partially cover pot. Simmer over low heat for 3 hours. Pour broth through cone-shaped strainer (a chinois) or whatever strainer you have and discard all the bones, vegetables and bouquet garni. Pour broth through cheesecloth-lined strainer into clean pot or bowl. Season to taste with salt and pepper. Place broth in refrigerator until fat congeals and remove by scooping it off with spoon. If not using broth immediately, transfer into 1-quart plastic containers and refrigerate for up to 1 week or freeze for up to 6 months.
Yield: Makes 3 to 4 quarts.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.