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  • Writer's pictureRosangela Atte

Easy, Perfect Chicken Broth

Updated: Feb 11

One of my favorite things to make are broths and stocks, I particularly take pride in producing a golden, clear consomme`without having to clarify it. If you follow a few simple rules, you can make a beautiful consomme`and it doesn't have to be complicated!

🥣 Cut mirepoix in large pieces so they don't disintegrate and cloud you stock.

🥣Use cold water. As the water heats up, the blood and other impurities will dissolve in the water and rise to the top.

🥣Skim off the impurities and fat as they rise to the surface.

🥣DO NOT STIR! The impurities will emulsify with the liquid, making it cloudy.

🥣Keep it at just below simmer and NEVER allow it to boil, same reasons as above.

🥣Do not cover, covering the pot makes it hard to control temperature, and as the steam gets trapped and falls back into the liquid, it will disturb the stock and make it cloudy.

🥣Replenish the water as it reduces, but do not dilute the flavor of the stock buy adding too much.

(I added one more liter halfway through cooking, so 5 L all together)

INGREDIENTS (yields between 1.5-2 L)

-4 L of cold water

-3 lbs whole chicken

-2 large shallots cut in 4

-4 carrots cut in 2" pieces

-4 celery stalks cut in 2" pieces

-3 whole garlic cloves

-1 cup halved cherry or grape tomatoes

-2 bay leaves

-A few parsley

-A few thyme sprigs

-2 tbsp vegetable oil


1. Heat a large, heavy-bottomed pot and add oil and vegetables.

2. Caramelize for a few minutes and add the herbs.

3. Add the chicken on top of the vegetables and gently pour the cold water in the pot, making sure the water covers the meat.

4. Gently simmer, uncovered, and undisturbed for 3-4 hours, skimming off the impurities and fat as soon as they come to the surface.

5. Replenish with more cold water if necessary.

6. Once ready, and slightly cooled, gently remove the chicken with tongs and gently strain through a chinois or cheesecloth-lined sieve.

7. Place in smaller containers, cool over ice, and when completely cooled, cover and refrigerate for up to 7 days or freeze for up to 6 months.

6. When ready to use, remove fat from the surface, and if properly made it should have a gelatinous consistency.

7. Congratulations!! You've made it! See? It wasn't that hard, right?

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