Betty Crocker’s Classic Chicken Broth
Description:
Delve into the culinary archives with this timeless recipe for chicken broth, straight from the 1950s edition of “Betty Crocker’s Picture Cook Book.” Bursting with nostalgic flavor and culinary heritage, this recipe is a testament to the enduring appeal of homemade stocks.
Recipe Category: Stocks π²
Keywords: Whole Chicken, Chicken, Poultry, Onions, Vegetable, Meat, Very Low Carbs, Savory, Stove Top, < 4 Hours β±οΈ
Ingredients:
- 5 lbs stewing chicken π
- 3 quarts water π§
- 1/3 cup diced carrots π₯
- 1/3 cup diced celery πΏ
- 1/3 cup diced onion π§
- 1 bunch fresh parsley π±
- 2 teaspoons salt π§
Nutritional Information (Per Serving):
- Calories: 1527.5
- Fat: 106.2g
- Saturated Fat: 29.4g
- Cholesterol: 764.2mg
- Sodium: 2049mg
- Carbohydrates: 3.3g
- Fiber: 0.8g
- Sugar: 1.5g
- Protein: 130.1g
Yield: 3 quarts
Instructions:
| Step | Description |
|---|---|
| 1 | Place the stewing chicken and cold water into a large kettle. Cover the kettle and gradually bring the mixture to a boil over medium heat. π² |
| 2 | Once boiling, skim off any scum that rises to the surface. Then, add in the diced carrots, celery, onion, fresh parsley, and salt. Stir gently to combine. π₯ |
| 3 | Cover the kettle and reduce the heat to low, allowing the broth to simmer gently for 3 hours. Remember to occasionally skim off any additional scum that forms on the surface during the simmering process. β²οΈ |
| 4 | After 3 hours, remove the kettle from the heat. Carefully strain the broth through a fine mesh sieve or cheesecloth to remove any solids, creating a clear and flavorful liquid. π² |
| 5 | Once strained, allow the broth to cool to room temperature. Then, transfer it to the refrigerator to chill. As it chills, a layer of fat will form on the surface, aiding in the preservation of the stock. Before using the broth in soups or sauces, be sure to skim off and discard this layer of fat. βοΈ |
| 6 | For those seeking an extra touch of refinement, there’s an optional step to clarify the stock. For each quart of broth, whisk together 1 egg white and 1 tablespoon of cold water. Add this mixture to the broth along with pieces of broken eggshell. Bring the broth to a boil and let it cook for 2 minutes. Then, remove it from the heat and allow it to stand for 20 minutes. Finally, strain the broth through a double layer of cheesecloth to achieve a crystal-clear finish. β¨ |
Additional Tips:
- This homemade chicken broth can be stored in covered jars in the refrigerator for up to a week, providing a convenient base for a variety of recipes. π¦
- Don’t discard the leftover chicken meat after making the broth! Shred it and use it in soups, salads, or sandwiches for added flavor and protein. π₯π₯ͺ
- Experiment with additional herbs and spices, such as thyme, bay leaves, or peppercorns, to customize the flavor profile of your chicken broth to suit your taste preferences. πΏπΆοΈ
With its rich aroma and depth of flavor, Betty Crocker’s Classic Chicken Broth is sure to become a beloved staple in your culinary repertoire, perfect for adding a touch of homemade goodness to any dish. Enjoy the timeless taste of tradition with each comforting spoonful! π₯£β¨
