Wednesday, May 21, 2014

Double Chicken Broth from Culinary Fundamentals


Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


3 pounds Stewing hen
2 quarts Chicken Stock
2 teaspoons Salt
6 ounces Mirepoix, medium dice
4 ounces Tomato concassé
1 each Sachet d'epices
1/2 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground


1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.

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