Make Ahead

Zesty Herbed Chicken Broth

by:
March  1, 2010
Author Notes

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. If you roast two chickens for dinner on Sunday, you can make a soup that will provide you with lunches for days! My "secret ingredient" to add a little zip is two dried chipotle peppers, which simmer in the broth to add a slight heat, but are strained out and removed before making a soup. This broth can be made into an easy chicken noodle soup (posted on my blog, www.lechefskitchen.com) or can be frozen and stored for later use in risottos, soups, and polentas. —lechef

Test Kitchen Notes

Zesty is the perfect adjective to describe this rich, savory broth. We were initially skeptical of lechef’s direction to add two entire dried chipotles to the stock, but the resulting spice is balanced and leaves you wanting another bite rather than mopping your brow. The broth takes on a russet hue from the dried chilis, and the veggies and herbs add layers to the intense chicken flavor. Lechef says to use a teaspoon or two of black pepper – rather than grinding a pile of pepper we used a teaspoon of whole peppercorns, which worked nicely. -A&M —The Editors

  • Makes 3 quarts
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
In This Recipe
Directions
  1. Place the chicken carcasses in a 2-gallon stock pot and cover with water
  2. 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.
  3. Once chicken is cooked, and falling off the bone, strain the broth. Reserve the chicken to make chicken noodle soup!
  4. 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).
  5. 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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • lechef
    lechef
  • MegB
    MegB
  • Janneke Verheij
    Janneke Verheij
  • mrslarkin
    mrslarkin
  • lastnightsdinner
    lastnightsdinner
Review