WEEK 38
Your Best Chicken Broth
We figured with all of the roasting chickens last week, you'd all have lots of bones to make into stock or broth. (Don't let all of the creme fraiche and butter fool you -- we try to be responsible, we really do.) So share your best chicken broth or stock with us, and don't feel you have to get fancy unless you'd like to: simple is good!
22 entries
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Contest Slideshow
Your Best Chicken Broth
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Choppin’ veg, clearly distracted by something.
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Amanda cheerfully washes cilantro (one of our collective least favorite kitchen tasks).
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Kristen and Merrill had leftover chicken carcasses in their freezers, which we were able to put to good use for this broth.
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Lechef has you quarter a large onion, rather than chop it; we were very happy to forgo the tears.
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The dried chipotle will soon impart its deep, dark color (and heat) to the simmering stock.
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We added 1 teaspoon of whole peppercorns. If you want more of a bite, add more!
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A mere hour later…
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We removed the big chunks of bone and veg with a slotted spoon.
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The wishbone!
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We strained the broth through a fine mesh sieve to remove any leftover bits.
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The Zesty Herbed Broth is on the left, and the Ginger-Scented Chicken Broth is on the right.
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Contest Slideshow
Your Best Chicken Broth
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Chicken bones don't look pretty but they sure do add a lot of flavor.
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Two ponytails, passing in the night.
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You add lime to the broth at the very end.
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Amanda turns on the burner to char the onions -- a task that always seems unnatural to do, an onion directly over the flame!
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But there it sits, patiently charring.
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We loved how the ginger got a shiny glaze after toasting on the flame.
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Merrill prepared a bouquet garni in this giant spice ball (from Williams-Sonoma -- here's their new version). Peppercorns, cinnamon, star anise, garlic, and bay leaf.
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Chopping up the ginger, post-char. Isn't it pretty?
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Sealing the spice ball.
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Furey and the Feast, tell us the truth: did we char the onion enough?
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Browned chicken bones -- we really wanted to stand there and eat all the caramelized bits and meat, but no, we forged ahead and added them to the pot....
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Water!
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Deglazing the roasting pan. Our motto: no bits left behind!
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Straining the stock -- you can use cheesecloth if you want a gold star. We opted for silver.
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All Entries
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Oven roasted chicken broth
added by Have to cook!
about 3 years ago -
"Go To" Chicken Stock (Bone Broth)
added by WinnieAb
about 3 years ago -
Crock-Pot Chicken Stock
added by CarlaCooks
about 3 years ago -
In-the-Pan Chicken Stock
added by Rivka
about 3 years ago -
After Roast Chicken Stock
added by Bevi
about 3 years ago -
Old World Chicken Soup
added by eleonore
over 3 years ago -
ArtiChicken Stock
added by Loves Food Loves to Eat
about 3 years ago -
Buillon de poulet suprême
added by La Bonne Femme
about 3 years ago -
Chicken Feet Stock
added by Zahirah
about 3 years ago -
Money in the Bank
added by Loulies
about 3 years ago -
Lotus and Chicken Essence Broth
added by monkeymom
about 3 years ago -
Stock Under Pressure
added by thirschfeld
about 3 years ago
