Today I will tell you a bit about broth! It’s the ingredient that you can always find in my freezer from fall to spring! And don’t forget, good chicken broth is an excellent remedy for colds!
You will need: Chicken or Rooster Carrots Onions Celery Leek (the upper green part is especially aromatic) Tomato (optional) Herbs (bay leaf, thyme, rosemary)
First of all: What meat to use?
To make a good broth, we don’t need special (expensive) meat cuts (we use such meat only when we need the meat itself, not just the broth). For a good broth, shoulders, ribs (more bones), breast (more meaty), chicken wings, and chicken neck (domestic bird scraps like feet) are sufficient; ox tail makes the broth thick and very rich. For a richer taste, add mixed veal and beef bones such as knee and thigh bones (you can make broth only with bones and vegetables).
Aromas for meat broth?
Aromas are given by celery (25%), carrots (25%), and onions (50%), as well as the green part of leek, particularly aromatic. You can also add a clove of garlic for a strong aroma, and thyme for freshness. I do not recommend adding potatoes because, apart from a more murky result, it makes it more perishable. Lastly, if you want a more intense color, use golden onions without peeling them.
Cooking time?
If you’re simmering the broth in a pot, it will take around 3 hours. If you’re making broth in a multicooker, it will take approximately 20-30 minutes for the entire process.
Storing the broth
After cooling, the broth can be stored in the refrigerator for 3-4 days or even up to 10 days if vacuum-packed. When frozen in an airtight container, the broth can be stored in the freezer for at least 3 months.
Personally, I usually buy either a rooster or an old (aged) chicken. I boil it completely, then filter the broth and pour it into containers of various sizes (larger ones for soups and smaller ones for risotto or other dishes)! I typically use the meat to make meatballs and other dishes (recipe here) and (here).
