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Your best chicken broth secrets

  • t

It's that time of year again when I serve a lot of my favorite winter comfort food: whole roast chicken.

I usually make a broth with the carcass and any bones left over, throwing in whatever savory veggies I've got. Cook it on the stovetop for about 2-3 hours, and chill and skim for later use.

I almost always use a Foster Farms whole fryer, and use thyme, rosemary, bay leaf and garlic and onion, sometimes carrot and celery, and S&P to flavor it. I often remove all the solids and simmer it down to concentrate the flavors.

Sometimes it's wonderful and sometimes it's flat.

Anybody have any tricks for a rich, flavorful broth EVERY time? Much obliged!

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  1. I like to put in a piece of ginger...usually about an inch or so.

    1. For me it's always putting an extra breast carcass with breast meat. I like adding a few pieces of ginger, it adds a touch of sweetness to the soup.

      1. I always start it in cool water and let it heat up with the carcass/whole chicken in there.

        1. I like a drop of dark, toasted, sesame oil. Not enough to be in your face, sesame but just a tiny bit to add depth and richness.

          1. I have been using whole raw chickens, not just the carcass.