It’s Fall! Which means, it’s officially time for one of my favorite food groups — Soup. Soup season [in my book] runs from late September through early March. Soup is just so warm, and cozy. It’s also very filling, and if done right, can be low calorie and super filling at the same time! #winning [Are we still using hashtags in conversation, or is that so 2017?]
The base for all my soups, even the vegetable ones, is chicken broth. I usually have a few boxes hiding out in my cupboard. This year, though, I’ve been making an active attempt to decrease my processed food intake — I consider boxed chicken broth processed. I mean, how do you think they keep broth suitable for consumption when it isn’t even refrigerated? A little bit of work on the front end, will save you lots of time later on. First things first …
What is the difference between Stock and Broth?
Ever go to the grocery store looking for a base for your soup and just stare at the boxes wondering what the difference is between stock and broth? For the longest time, I thought stock and broth were one and the same. While they’re very similar, they’re actually two very different things. So what’s the difference?
Stock is used more for sauces made by boiling roasted chicken bones and vegetables slowly for 4-6 hours. Broth, on the other hand is more versatile it’s used for flavor enhancement and a base for soups. Broth involves boiling chicken (with the meat), vegetables and herbs for 3 or so hours and is more subtle-tasting.
For soup, I’m more interested in the broth.
The Basics
Heavy pot, Le Cruset works best
Chicken, skin on (bone-in optional). You can use any of the following:
- Whole chicken (make sure to wash and remove gizzards)
- Drumsticks
- Chicken thighs
Water
Vegetables including:
- Celery
- Carrots
- Onion
- Garlic
Herbs, like:
- Tarragon
- Oregano
- Dill
- Cilantro
- Parsley
Spices
- Allspice
- Salt
Other
- Olive Oil
- Fine-mesh sieve
- Glass jars with lids
The Method:
I start my broth off by heating a tablespoon of olive oil over medium-high heat, then adding the onions and garlic (whole) and sautéing for 1-2 minutes. Then, I add in the vegetables, herbs, and chicken, and cover with water. Once everything is stirred and combined, I add all spice and salt and bring the water to a boil. After boiling for about 5 minutes, place the cover on top and simmer on low for 2-3 hours.
Storage:
You’ll need a few glass jars. Be eco-friendly and re-use old jars, or go ahead and pick up a couple jars from the craft store.
Make sure to strain the liquid before placing in your jars. It works best if you use a fine mesh sieve. Fill the jars no more than 3/4 way, especially if you plan to freeze it. Liquids have a way of expanding in the freezer. Allow the broth to completely cool in the jars before you close them with the lid.
Place the jars in the freezer. Frozen broth stays good for up to 6 months in the freezer. If you’re anything like me, you’ll get through your broth by the of the winter.
Tip: use smaller (1 quart) jars for easy use later on.
How to Use:
To use the frozen broth, you’ll need to unthaw it. Mostly to get it out of the jar. It’s best to place in the fridge for a few hours and allow to unthaw slowly. But let’s be real, no one has that kind of time. You can easily unthaw by placing the frozen jar in a deep bowl filled with lukewarm water. Don’t try to use hot water, as your jar might crack (and we don’t want that). Once unthawed, make sure to stir well and use it however you like!
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs, skin on, bone-in
- 2 celery stalks, chopped into large pieces
- 4 carrots, chopped into large pieces
- 1 onion, quartered
- 1 head garlic, top chopped off
- 2 sprigs oregano
- 2 sprigs tarragon
- 2 sprigs dill
- 1 tablespoon allspice
- 1/2 cup parsley, stems removed
- 1/2 cup cilantro, stems removed
- Salt, to taste
Instructions
- Heat 1 tablespoon olive oil in a heavy pot over medium-high heat
- Add garlic head, face down and onions in the oil turning after 1-2 minutes
- Add the vegetables, herbs, and chicken, and cover with water.
- Once everything is stirred and combined, I add all spice and salt and bring the water to a boil.
- After boiling for about 5 minutes, place the cover on top and simmer on low for 2-3 hours.
- Use a fine-mesh sieve to strain before storage
