Kelly's Chicken Broth
The best and tastiest broth is made with ROASTED chicken.
Legs and thighs have more flavor than breast meat.
I will roast some leg quarters at 375-400 degrees, with salt and pepper
on, till the skin is nice and crispy.
I then take the roasting pan out of the oven and pour the ENTIRE
contents, drippings and all, into a stock pot. I will then put some
water in the roasting pan and scrape up and of the brown bits on the
bottom. This also goes in the stock pot. I then fill the stock pot with
water and turn the heat on high. When it reaches a BOIL, I add an
onion, cut in half, 2 or three carrots(roughly chopped), some
celery(roughly chopped) I then turn the heat down and will simmer this
for 3-4 hours.
The water will reduce quite a bit as it simmers. You can add more
water, if you need to.
After is has simmered for several hours, I will strain this mixture
through a strainer and put the broth in a large container. I will then
put this in the fridge.
I take the meat off the bones and discard the fat, skin and bones.
The next day, I take the broth out of the fridge and peel off the layer
of fat from the top. It is usually pretty solid and easy to remove.
This makes for a very low fat broth when you do it this way.
When I am making soup, I will add chopped carrots, onion, celery and
mushrooms to the de-fatted broth. I simmer this till the veggies are
done and add the meat back to the pot.
Sometimes I add cooked pasta to the soup. If I am feeling like I need
to really clear my sinuses out, I add rice and Korean hot pepper
paste(just dissolve a teaspoon(or more, if you like it really hot) of
this in some broth first and then add it to the individual bowls of
soup. This is absolutely YUMMY...we LOVE to eat it this way!
Hope this helps. It is not as hard as it might sound. Making good soup
is really NOT hard.
You can also make this with raw chicken...it just makes a richer broth
if you roast the chicken first. In fact, every time we have roasted
chicken for dinner, I will throw the carcass in a large freezer bag and
toss it in the freezer. When I the bag is full, I make soup.
Edited to add~~ You can FULLY roast it the night before. It probably
takes 35-45 minutes to roast the chicken(if you are using parts...if
you are using a whole chicken, it will take a bit longer)...you just
cook it till it's done.