Whole Chicken Broth

This recipe provides instructions for making a delicious and versatile whole chicken broth. With a pale, straw-colored appearance and a rich chicken flavor, this broth is the epitome of comfort. It serves as an excellent base for brothy soups enhanced with greens and fresh vegetables. Not only does it yield several quarts of flavorful broth, but it also provides a generous amount of shredded, cooked chicken meat, offering convenience and variety in your culinary creations. From soups to casseroles or even chicken salad, this whole chicken broth recipe is a time-saving and flavorful addition to your kitchen repertoire.

Whether you choose to use the broth immediately or store it for future use, this recipe offers flexibility. It can be refrigerated for up to a week, allowing you to effortlessly incorporate it into soups, stews, or any recipe that calls for a touch of savory goodness. Alternatively, freeze the broth in glass jars, leaving enough headspace to accommodate expansion, for up to 6 months. This option ensures that you always have a stash of homemade broth at your disposal, ready to elevate any dish with its robust flavor.

Before using the broth, a thin layer of fat may solidify at the top of the jar. You can either skim off the fat and utilize it for cooking, infusing your dishes with an extra burst of flavor, or simply discard it according to your personal preference.

INGREDIENTS:

• 1 whole chicken, 3 to 5 pounds
• 2 prepared chicken feet, if available
• ¼ cup dry white wine
• 4–6 quarts cold water

SERVES: About 4 quarts.

PREPARATION TIME: 4 to 6 hours.

INSTRUCTIONS:

1. Place the whole chicken in a large stockpot. Add the prepared chicken feet, if you have them, and pour in the dry white wine.
2. Cover the chicken with cold water, ensuring it is submerged by 1 inch. Use approximately 4 to 6 quarts of water.
3. Cover the stockpot and bring it to a boil over medium-high heat.
4. Once boiling, reduce the heat to medium-low and simmer the chicken, covered, for a minimum of 4 hours and up to 6 hours. The chicken meat should become tender and easily separate from the bones.
5. While simmering, use a broth skimmer or mesh spoon to remove any foam that appears on the surface of the broth. Discard the foam or reserve it for Russian Chicken Skim Broth if desired.
6. Turn off the heat and carefully remove the chicken from the broth. Allow the chicken to cool until it can be handled comfortably.
7. Pick the meat off the bones and store it in an airtight container in the refrigerator. The cooked chicken meat can be refrigerated for up to 5 days.
8. Strain the broth through a fine-mesh sieve to remove any solids, ensuring a smooth texture.
9. Using a wide-mouthed funnel, pour the strained broth into four 1-quart-sized jars. Seal the lids tightly.
10. The broth can be used immediately for cooking, or it can be stored in the refrigerator for up to 1 week. Alternatively, you can freeze the broth for up to 6 months. If using glass jars, make sure to leave enough headspace to accommodate expansion during freezing.
11. When ready to use the broth, spoon off any hardened fat that has accumulated at the top of the jar. This fat can be reserved for cooking or discarded according to your preference.