Chicken Broth by Chef Michael Chiarello

Michael Chiarello's Chicken Broth
Recipe Type: Main
This chicken broth is very meaty, so it can be used anywhere you’d use stock. v I use the entire bird: the wings and feet contribute gelatin for better body, the neck and the drumsticks both contribute to the broth’s meaty flavor. You want every bit of flavor that you can coax into the liquid. v Don’t pour hot water from your tap over the chicken. Warm water that’s been sitting in your hot-water heater can add a mineral aftertaste to your stock. Plus classically trained cooks believe that you get a clearer broth with cold water because it doesn’t seal in the protein. v Beautiful, fresh, crisp vegetables add significant flavor, especially when they’re cut on the bias because this exposes more cut surface to the water. Don’t add any vegetable to your broth or stock that isn’t fresh and beautiful enough to be eaten raw. v Skimming the surface clarifies the liquid. You’re taking out the imperfections and leaving pure, clear flavors. Add the chicken, vegetables, and water to the pot first. Add the herbs and spices after the first few skimmings so you don’t skim them off with the foam. This calls for a very large pot—at least 12 quarts. When I make stock, I make a lot of it so I have it in my freezer. If you don’t have an extra-large stock pot, halve the recipe.
  • 2 pounds chicken necks
  • 4 pounds chicken wings (cut each wing into 3 sections)
  • 2 pounds chicken drumsticks
  • 4 cups coarsely chopped yellow onions, about 4 large onions
  • 2 cups chopped celery (about 4 ribs), cut on the diagonal into 1-inch pieces
  • 2 cups chopped carrots (about 3 large carrots), cut on the diagonal into 1-inch pieces
  • 2 gallons cold water
  • 1 packed cup fresh flat-leaf parsley, coarsely chopped
  • ¼ cup fresh thyme, leaves and stems
  • 2 tablespoons whole black peppercorns
  • 12 lightly crushed juniper berries
  • 6 bay leaves
  1. Add the chicken parts, all the vegetables, and the water to a large heavy pot. Over high heat, bring the liquid to a boil, and then reduce the heat to medium-low and bring the liquid to a simmer. Watch the heat; a low simmer gives you better flavor than boiling your stock.
  2. Skim off the foam that rises to the top with a mesh skimmer. After about 20 minutes of cooking and skimming, add the parsley, thyme, peppercorns, and juniper berries. Add the bay leaves, crumbling them over the pot. After 41/2 hours of cooking, remove the broth from the heat. With tongs, gently remove the pieces of chicken from the pot to avoid clouding the liquid. (Set the chicken aside to cool. Later, pull the chicken off the bone and reserve it for another use such as chicken salad, chicken ravioli, or chicken soup.) Strain the broth through a colander and then strain again through a chinois or fine-mesh sieve.
  3. Allow the broth to cool completely and then store in airtight containers and refrigerate or freeze for up to 3 months. If freezer space is tight, reduce the broth by 50 percent to make a concentrate and then rehydrate with water as needed.
Chef's Note : I don’t add salt to my broths and stocks because if I reduce a salted liquid significantly, it becomes too salty.

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