| | | That looks good, but I have an entirely different process. Early on when I began making chicken broth I discovered -- I think it was a blog -- where a guy experimented with making chicken broth from various parts of the chicken: legs, thighs, breast, and whole (he may have even done wings). He gave his assessment of each broth and concluded that the best tasting broth came from the whole chicken.
I've never seen jidori chickens around but I am able to buy stewing hens from one of the local asian markets. These are hens that were free range egg layers. As a result they have strong legs and bones but they're not fatty chickens and the meat is relatively tough.
So -- what I do is purchase a free range air chilled whole chicken from Whole Food and a stewing hen.
BEST TO START EARLY MORNING
Put six quarts of water in a stock pot.
Add some onions, carrots, parsnip, a bit of celery
salt, bayleaf, & pepper corns
Bring to boil and put both chickens in the pot.
(I often have other chicken parts.. like the back bone from a chicken I may have spatchcocked, or whatever that I saved in a freezer bag)
After ~ 45 min I check the temperature of the Whole Foods chicken. @ 165° I remove the Whole Foods chicken and let it cool for around 15 min. Then debone the chicken and toss all the bones back into the pot.
The stewing chicken has to cook for hours to be edible --- but I often dont worry about eating the stewing chicken --- just use it to enrich the flavor of the broth. I lower the heat so that the water is just barely boiling and let it go until dinner. You want to give it 6-8 hours at least but feel free to go 12 hrs or even overnight.
I drain the broth through a strainer and what we dont use that night we freeze.
Now, this ISNT gonna be your clear broth from 2 hours of cooking a couple legs and thighs (nothing wrong with that). This is going to be a very rich amber broth. If you put it in the fridge overnight -- the next day it will NOT be liquid -- it will be like jello, but turns to liquid when heated.
Wanna kick up a stir fry -- throw in an ice cube or two of this broth. My wife and I only cook around 1/2 to 2/3 of a cup of rice with adding double the amount of water -- I'll toss in some cubes with the water for our rice. I also use if for gravies. Heck, sometimes I just toss a medley of mushrooms into a pan and saute them with butter, shallots, and a cube of broth... and then eat with french bread and red wine.
Now -- if you want to get a milky broth like they use with many asian soups -- you can skip the stewing hen (or not) and add chicken feet. and its REALLY gonna be gelatinous.
As for the cooked chicken from the deboning - We use it for the following:
- chicken salad sandwich (or you can just slice the breast to make sandwiches)
- Chicken enchiladas (tacos, or burritos)
- chicken quesadillas
- chicken & dumpling soup or chicken noodle soup
- chicken Caesar salad
My oldest son has a dog which is happy to eat the stewing hen.
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I'm gonna save the video though and try making the recipe sometime because it looks simple and delicious. |
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