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zesty herbed chicken broth

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Chicken

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.

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 tablespoons salt
  • 1-2 teaspoons 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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