Recipe for Chicken Broth adapted from Ad Hoc at Home, Thomas Keller
Author: Angela Roberts
5-6poundsof chicken necks.you can mix in chicken backs, chicken feet
1 1/2cupscarrotscut into 1 inch pieces
2leekscut into 1/2 inch pieces
Rinse chicken parts thoroughly in cold water. Place in large stock pot, with just enough cold water to cover by about an inch. Put on a low heat, bringing to a simmer very slowly. Do not allow to boil.
Once simmering, skim repeatedly, and add ice cubes one cup at a time, which will force more fat to the surface.
Add vegetables and continue to simmer for 40 minutes. If broth is too light for your taste, you can concentrate by cooking longer remaining at a very low temperature.
This is where broth become stock, highly concentrated in body.
If you want bone broth, transfer on low to a crock pot and continue to cook for the next 12 hours, up to 24 hours until the bones begin to almost disappear.
When using chicken necks, you will see more collagen and get that jelly like substance that covers the broth.
Once you are finished simmering, allow to sit for 10 minutes before straining.
Strain out all bones and vegetables. Discard.
Cool entire pot in ice bath, if storing.
Store in refrigerator no longer than 3 days. Store in freezer up to three months.
Bone Broth: Continue cooking on a very low simmer for 24 hours until the bones nearly disappear.