After years and years, I've finally figured out how to make a decent chicken broth....Lots of bones, some skin, cold water just to cover them, bring to boil, add bit of salt and peppercorns, plus I like fresh rosemary if I have it, otherwise dried, then maybe 1/2 large onion or one whole regular size, 2-3 carrots, and 2-4 stalks celery, including leaves. Boil on med to low heat for a couple of hours. Let stand till next morning if you make it at night. Then reheat just till warm, use sieve to drain the 'fixings' from the broth...toss the fixings. Taste broth. If not quite to your liking, reduce it down a bit....Then add whatever else you're going to for the soup...that doesn't need to take more than an hour, depending what you put into it. I do precook the barley, or rice..
Smithee might have some more tips for us in the soup making business.... |
