I am not a big fan of canned chicken broth, even though it’s said low sodium, organic, 100% natural etc etc…canned food is still canned food..At least there’s a teeny bit of preservatives in there. Otherwise, how could the broth stay fresh for a long time?
As a soup person, I always make my own chicken broth from scratch.
Homemade Chicken broth
1 whole stewing hen
The meat is not edible (too tough cause it’s an old age chicken- sorry for my bad English
1 jicama -sliced
1/2 inch – 1 inch ginger or more
3-5 cloves of garlic
Optional: 1 onion -chopped
Dash of salt
1. Cut up the chicken, throw away the skins and cut out some excess fat
2. Meanwhile, boil about 1/4 pot of water
3. When the water boils, put in the cut up chicken for about 30 seconds to “wash away” the impurities. This will prevent some foams and build up in the soup later on
4. Take out the chicken and discard the water
5. Refill the pot with clean water and throw in the rest of the ingredients with the chicken to the pot. Fill it up until almost everything’s covered
6. I used my wonderful pressure cooker to cook the broth, which only took me 25 minutes
Kath, my mom said this pressure cooker is also from Germany!
Note: For those who don’t have pressure cooker, bring the water to boil then reduce the heat to medium low and boil about 45 minutes to 1 hour. Skim off any foams.
8. Discard the chicken. Use strainer to strain the rest of the ingredients.
9. The soup looks oily, despite throwing away most of the skins. Fear not, pop this into the fridge and after an hour or two later, skimming off the fat will be a breeze!
Nothing beats homemade chicken broth!
What’s your favorite way of making chicken broth?