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Quicker Chicken Broth

From

February/March 2012

Quicker Chicken Broth

Long-cooked traditional broth is easy to prepare but requires five hours of cooking time. Here in our Quicker Chicken Broth, cutting the chicken into small pieces, browning them well, and cooking them for 20 minutes before adding any water gave this broth a rich chicken flavor in a fraction of the time. Chicken legs were a relatively inexpensive option and gave this homemade broth a rich, meaty flavor.

 

Makes 2 1/2 quarts broth plus 3 cups meat

A cleaver is the best tool for hacking through the chicken legs. If you don’t have one, use the thick heel end of a heavy-bladed chef’s knife or leave the legs whole and double the simmering time. If you’re not making soup and don’t need meat, you can use any combination of chicken backs and/or wingtips in place of the legs.

Ingredients

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