There's nothing better than some homemade broth!
I make chicken broth every week. We have an old doggy that has very few teeth left, so we put a couple ounces of broth in the dry food to help soften it. The store-bought broths have onion, garlic and salt, so it is better that I make it myself. I use cheaper cuts like chicken leg quarters for the most part and it is convenient for every day use.
When I am making something like dumplings or ramen, I add all the vegetables and simmer all day so the house smells amazing and everyone is excited for dinner! I like to use fresh veggies and herbs, but sometimes I will throw in dried or dehydrated versions if I don't have fresh on hand.
Pro Tip - Avoid bringing your broth to a rolling boil. Bring slowly to a simmer on low-medium heat, and don't stir except to make sure vegetables are submerged. This will help keep broth more clear, and solids will be distributed.
When making a chicken broth for ramen, I will blanch the bones first, drain and fill with fresh water for a clear broth. Of course, changing up the veggies you use will make this a very versatile recipe. Occasionally, I will smoke a turkey and use the leftover bones for turkey broth.
Chicken (or Turkey) Broth
Ingredients
2 lbs. raw chicken parts with bones (leg quarters, thighs or breasts with ribs all work fine)
8 cups water
1 large onion, quartered
2 large carrots, cut in large pieces
3 celery stalks with leaves, cut in large pieces
4 cloves of fresh garlic, peeled and smashed
1 tablespoon black peppercorns
1 tablespoon kosher salt (more or less to taste)
2 bay leaves
¼ cup fresh parsley or 1 tablespoon of dried parsley
1 teaspoon white wine vinegar
Directions
Place all ingredients except vinegar into a large stockpot, and bring slowly to a simmer on low-medium heat.
Allow to simmer covered for 1 hour. Remove chicken and debone, storing the meat for later use. Add the bones back to the pot. This step is optional if you are not planning to use the meat for a dish, but it is yummy if you don't overcook it!
Simmer for another 4-6 hours (or all day if you like). Adding water may be needed to get end result of 2 quarts of broth.
Add vinegar and stir, remove from heat and allow to cool.
Strain solids and store in the fridge up to 1 week. Can be frozen up to 3 months.
Additions
For ramen style broth, add 1 cube of ginger sliced, one large leek, 1 cup of shitake mushrooms, and two scallions with greens.
Thyme and rosemary add a nice richness, especially to turkey broth.
A cup of white wine is a nice substitute for white wine vinegar, but you will want to simmer for a few minutes to cook off the alcohol.
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