Tuesday, January 19, 2021
Mom taught us at an early age how to make the perfect clear chicken broth and here is the instructions with her many tips.
Back in the 1950s mom never used canned broth, everything was made from scratch it was economical along with healthier as it had no preservatives in it.
Whatever chicken parts she found on sale, (sometimes even a whole chicken) was made into this easy broth then using that same chicken, she made other meals with it.
This is a simple process and with very basic instructions and comes out perfect everytime.
The real trick to perfect clear broth and tips are throughout this post.
The instructions will make enough to freeze in small 2 cups containers to use in future meals.
This perfect starter is also great for Grandma's Old Fashioned Chicken Soup, that's my personal favorite.
After making this once,you will never buy canned again and you will always have some on hand to use whenever needed.
Just scroll down to my printable recipe card for this easy broth recipe.
How To Make Perfectly Clear Chicken Broth
This is easy but for the best results, read my few tips and trick first below.
Chicken broth is so much richer homemade and adds delicious flavor whenever a recipe calls for this ingredient.
I leave all the seasonings out because you can add them for whatever recipe you're making another time.
You can even leave the salt out for a no-sodium broth.
The best part about making so much at a time is it's always there in a pinch and freezes perfectly.
This recipe card has instructions for stovetop, slow cooker, or instant pot methods.
Ingredients You Will Need:
scroll down to the printable recipe card for exact measurements
- chicken thighs, legs, wings, or a whole chicken
- water
- salt which can be left out for no sodium diets
Cooking methods:
- Slow Cooker: Add water and chicken, salt. Set to high for 6 hours removing the floating layer foam on top every hour until clear.
- Instant Pot: Place in a pressure cooker with water, chicken of choice, and salt refer to the manual for time, strain.
- For Stovetop:In a saucepan filled with water, chicken of choice, and salt, simmer skimming the top until clear broth.
Kitchen Tips:
- keep the skin on whatever chicken you use
- clean a whole chicken and remove the bag inside
- always removed the foam on top using a ladle into another bowl until water is clear, then throw it away
- salt the water to taste
- use the broth for stew, chili, sauces, soups, or whatever calls for chicken broth
- freeze in 2 cups containers to use for future uses in any recipe
- use the broth for the best chicken soup
- for flavored broth add celery, carrots, onions, and herbs
- use the chicken that's boiled for chicken salad, baked it with breadcrumbs, shred it for stews or chili
- for diet restrictions, this can be eaten without any other ingredients added
Alternative Additions
- Add turkey instead of chicken
- Add one whole onion for flavors
- Boil in herbs and spices you like
- Add salt substitute for low sodium
- Use root vegetables for additional flavors
- Boil necks gizzards in with the soups for richer broth strain using a fine mesh strained when completed
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Comfort Soups
As I mentioned before this soup can be made in several quarts, frozen for other uses and there are so many recipes that require chicken broth!
This broth is very comforting plain and just with an addition of cooked pasta or rice!
If you are on a clear broth diet, this is perfect for nursing a cold back to health.
It sure is a delightful addition to your recipe collection.
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chicken recipes, soup recipes, how-to recipes, chicken soup recipes
Italian
Yield: 8
Author: Claudia Lamascolo
Chicken Broth Recipe and Tips
Prep time: 3 MinCook time: 2 HourTotal time: 2 H & 3 M
This is how to make the perfect clear chicken broth, freeze it or use it in soups, stews, chili, and much more.
Ingredients
- 8 Chicken legs, 0r use thighs, wings ( you can also use a whole chicken with gizzards, livers, and neck)
- 5 to an 8-quart deep soup pot
- Water
- kosher salt to taste
- a deep soup ladle
- a dish for skimming off the top as it cooks (this is the scum on the top of the water as it's boiling)
- Mom would say "make sure once the chicken is boiling you need to take the scum off the top", this is what makes the soup clear.Today is just a clear clean broth.Sometimes we just need the broth for our recipes.
- You can freeze this in separate containers after your done.
- Use any parts of your chicken like thighs, legs, and wings in the soup as a starter or continue on to make a pot ofsoup.
Instructions
- Directions:
- If using a whole chicken, wash the whole chicken, rinse, and clean the inside of the chicken remove the bag inside also.
- Place in a pot of water filled 2/3 of water with insides of chicken removing the bag inside.
- Sprinkle salt over the top of the water evenly.
- Bring to a boil.
- While this is boiling, ladle off the foamy white scum that floats to the top continue removing until the broth boils clear and no more comes or floats to the top.
- Add more water if too much boiled away or was removed and continue simmering.
- Simmer for around 2 hours on very low or until chicken is tender and cooked through.
- Take out gizzards, necks, and hearts.
- Strain through a fine-mesh colander to ensure there are no bones in the soup.
- Cool completely and place in freezer containers.
- Freeze or use immediately.
- The broth freezes for up to 6 months.
- This broth can be used in sauces, stews, soups, or whatever else you need chicken broth for.
- Note: you can take the chicken off the bone and add this to your favorite soup recipe or use the chicken to make sauces, chili, soups, stew, or chicken salad.
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Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.
