French Onion Soup
How to Make Chicken Broth
Chicken broth is as simple to make as beef broth and you can use it as a base for your French onion soup recipe. If you want to learn how to make chicken broth, read on for a tasty and simple chicken broth recipe. You can use chicken legs and thighs in this chicken broth recipe, chicken backs or a whole 4 lbs chicken with the breasts removed. Chicken breasts add so little flavor that it is better to save them and use them in another recipe.
If you are wondering what the differences are between broth, stock, bouillon and consommé, they are actually quite clearly defined. Stock is the resulting liquid from boiling chicken bones and vegetables in water. It can be made with the neck and feet of the chicken because these parts contain gelatin. You can reboil stock to make new stock. Chicken broth is boiled for a shorter time than stock and it is milder. You can use meaty chicken parts to make it.
Chicken bouillon, which is called "bouillon de poulet" in French, is what chicken broth is known as in France. Chicken consommé is a refined chicken broth, which means it is made from a strained, concentrated chicken broth. The following chicken broth recipe is made with chicken pieces, onion and bay leaves for a subtle flavor. You can refrigerate or freeze any chicken broth you do not use in the onion soup recipe but let it cool to room temperature first. If you are going to make a lot, you might like to can some with a pressure-canning machine.
Quick and Easy Chicken Broth
Ingredients -
3 lbs chicken legs or backs, trimmed of excess fat and cut into 2 inch pieces
2 bay leaves
2 quarts water
1 teaspoon salt
1 onion, diced
1 tablespoon vegetable oil
Preparation:
Heat the oil in a big, heavy pan over a medium high heat.
When it starts to shimmer, add the chicken and onion and sauté for about 6 minutes, or until the chicken is no longer pink.
Turn the heat down to low, then cover the pan and cook the chicken for about 20 minutes or until it releases its juices.
Turn the heat up to high and add the water, bay leaves, and salt.
When the water starts to simmer, turn the heat back down to low.
Cover the pot and simmer the chicken broth until it is flavorful and rich.
This should take another half an hour.
Strain the broth, discarding the solids.
(Makes 2 Quarts)
The Best Chicken for Chicken Broth
Chicken broth is the cornerstone of any delicious soup recipe, such as onion soup. It is always best to use an older bird, when learning how to make chicken broth, because they are more flavorsome. The muscles that are used the most are the tastiest. This meat is dark colored, so make sure you use the dark meat to give your chicken broth recipe plenty of flavor. The neck, thighs, and legs are especially good to use.
Making a Clear Chicken Broth
Do not use the chicken liver in your chicken broth recipe, because it will make it very dark and cloudy. Also, just use the white parts of scallions and leeks, to avoid a green tinge to your chicken broth recipe. A foamy substance floats to the top of your chicken broth as it cooks and you can simple strain it off with a doubled over cheesecloth or skim it off with a big spoon.
A Few Good Chicken Broth Tips
Use a low heat to simmer your broth to retain the flavor. Tie up greens and herbs in a cheesecloth bag, so you do not accidentally skim them out when skimming the foam. If you want to thicken your soup with eggs, stir some hot broth into the egg and then add it. Keep the temperature low because if you boil the broth with the egg in, you will get a soupy casserole instead of a chicken broth.