Whole chicken broth recipe
A simple, versatile broth with a deep chicken flavour.
Makes: About 4 litres in 4-6 hours
1.35–2.25 kg whole chicken
2 prepared chicken feet if available
60 ml (¼ cup) dry white wine
3.8–5.7 litres cold water
1. Place the chicken in a large stockpot, toss in the prepared feet and pour in the wine. Pour in enough water to cover the bird by 2.5 cm (about 3.8–5.7 litres). Cover the pot and bring to a boil over a medium high heat. Immediately lower the heat to medium-low and simmer, covered, for at least 4 and up to 6 hours, until the chicken meat is tender and separates easily from the bones.
2. Using a broth skimmer or mesh spoon, skim off and discard any foam that appears on the surface of the broth as it simmers.
3. Turn off the heat. Gently remove the chicken from the broth and set aside until cool enough to handle. Carefully pick the meat off the bones. Place the meat in an airtight container and store in the fridge for up to 5 days.
4. Strain the broth through a fine-mesh sieve and, using a wide-mouthed funnel, pour it into four 1 litre jars, sealing their lids tightly.
5. Cook with the broth right away or store it in the fridge for up to 1 week. Alternatively, you can freeze the broth for up to 6 months, making sure you don’t fill the jars to the top if using glass jars.
6. When you’re ready to use your broth, spoon any hardened fat at the top of the jar. You can reserve this fat to cook with, or discard it as it suits you.
Recipe from Broth & Stock by Jennifer McGruther, published by Hardie Grant Books. RRP $35, available in stores nationally.