However, after learning how to do it quickly and easily in my first day of cooking school, I have never bought a broth again! In my previous post, I talk about the many advantages of making your own broth, explaining why it’s healthier, (much!) cheaper and tastier.
So here is the recipe. Now, remember: we are not baking, we are cooking, so exact quantities are not important. If you like something put a bit more, if you don’t like something don’t put it at all! Throughout the recipe I explain how to make everything extremely cheap and as practical/quick as possible, and that’s why it seems to be a long post, but the recipe itself is very short. You will see that I don’t mess around, and if there is an easier, tastier, or healthier way to cook something I will find how it’s done! 😉
HOMEMADE CHICKEN BROTH
- 1 whole chicken
- vegetables: 1 onion, 1 celery stick, 1 leek, 1 carrot
- herbs (fresh or dried): thyme, parsley, bay leaf, 10-15 peppercorns
- lots of water
prep time: 15-30min (depending on your skills)
cooking time 1h30-2h
Step 1: De-bone the chicken. Now, this is the scary part, but here’s a video form the amazing Gordon Ramsay on how to do it properly. Trust me, once you make a recipe with your homemade broth you will appreciate how much better it tastes! At first, it will take you at least 10-15min to de-bone the chicken, but as you practice you can have it done in less than 5min 😉
Step 2: Put away the 2 chicken breasts, the 2 drumsticks, and the 2 chicken wings in the fridge or freezer. Everything else, cut into pieces smaller than your palm and put them in a 5L pot. Now, the interesting part is that if you would have bought all these chicken meat parts separately you would have paid around 15$ and you would have had no carcass for the broth (and 4L of broth cost approx. 10$). A whole chicken costs 6-8$. THIS STEP, YOU SAVED 17$!
Step 3: Cut your vegetables in small pieces. The mix of those 4 vegetables is called a mirepoix. The trick to save money here is to use more onion and no leek if leek is expensive (eg. in the winter). Add the vegetables to the pot.
*Here’s a bigger trick on saving money at this step: I buy vegetables in bulk and every time I cook with them I keep the unused parts. So instead of throwing out the carrot tips (on both sides), onions ends, or the unusable parts of celery and leek (including the leafs, roots, bulb end,…) I accumulate them all in a bowl in the fridge and use this mix to make my mirepoix. Remember, the point here is to get the flavor and nutrients, which those parts have. And, since we will be filtering the broth in the end anyways, all this can go in the pot as long as we washed it. SO THIS STEP MAY COST 0$!
Step 4: Make a bouquet garni. Basically, take a bit of the 4 herbs, in approx. equal parts, and add them to the pot. Recipes will usually tell you to use a cooking mesh or leek leaf to make a nice bouquet like these pictures, but again: you will be filtering the broth in the end so you can just throw all the herbs in the pot directly. You need to do the bouquet garni only in recipes where you need to physically remove the spices/herbs at the end, such as in crock-pot recipes or some sauces.
*Now, as you can see on my picture on the right, the broth doesn’t always look appetizing, but it will be once it’s done. You can probably tell that I put more leek than necessary (leek is so good!) and add chives. To each his own broth 🙂
Step 6: Bring to boil and simmer for 1h30-2h.
Step 7: Filter through a chinois into containers or jars. Let cool and remove the hardened fat on top. Store in the fridge (5 days) or freezer (3-6 months).
Et voila! Use and over-use this broth in soups, creams, sauces, marinades, risottos, with meats,… there are so many uses!
I have 4 whole chickens in the fridge waiting to be de-boned today… and I’m so excited about all the soups that I will make. Tonight, on the menu, we have Pho 🙂
Eat healthy ❤