Storebought broth is fine for many recipes, but homemade is so much better. Here's how.
Make quicker, better chicken broth —
Storebought broth is fine for many recipes, but homemade is so much better. Here's how.
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Use a cleaver (or heavy chef's knife) to hack the raw chicken legs into 2-inch pieces. This quickly releases the bone marrow, which adds richness and body to the stock.
Hack chicken —
Use a cleaver (or heavy chef's knife) to hack the raw chicken legs into 2-inch pieces. This quickly releases the bone marrow, which adds richness and body to the stock.
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Heat a tablespoon of oil in a Dutch oven until smoking. If the oil isn't hot enough, the chicken won't brown properly (and browning adds flavor).
Heat oil —
Heat a tablespoon of oil in a Dutch oven until smoking. If the oil isn't hot enough, the chicken won't brown properly (and browning adds flavor).
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Add half of the chicken to the hot oil and brown on both sides. Repeat with the rest of the chicken. Browning adds deep flavor quickly.
Brown chicken —
Add half of the chicken to the hot oil and brown on both sides. Repeat with the rest of the chicken. Browning adds deep flavor quickly.
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After removing the last batch of browned chicken, carefully pour off the hot fat to help ensure the finished broth won't be greasy.
Pour off fat —
After removing the last batch of browned chicken, carefully pour off the hot fat to help ensure the finished broth won't be greasy.
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Return the browned chicken to the pot and stir in a chopped onion. The onion adds aromatic depth to the stock fast. (Carrot and celery need more time to contribute flavor.)
Add onion —
Return the browned chicken to the pot and stir in a chopped onion. The onion adds aromatic depth to the stock fast. (Carrot and celery need more time to contribute flavor.)
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Reduce the heat to low, cover the pot, and cook for about 20 minutes. Remove the lid only when the chicken has released its juices. The steamy environment encourages the chicken to release its rich, flavorful juices.
Cover and cook —
Reduce the heat to low, cover the pot, and cook for about 20 minutes. Remove the lid only when the chicken has released its juices. The steamy environment encourages the chicken to release its rich, flavorful juices.
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Add the water, salt, and bay leaves to the pot. Salt and bay leaves are all the seasoning this quick broth needs.
Add water and seasonings —
Add the water, salt, and bay leaves to the pot. Salt and bay leaves are all the seasoning this quick broth needs.
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Bring the broth to a simmer, cover, and cook for just 20 minutes. Now is when the magic happens: The broth becomes deeply infused with chicken flavor.
Simmer and cover —
Bring the broth to a simmer, cover, and cook for just 20 minutes. Now is when the magic happens: The broth becomes deeply infused with chicken flavor.
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Using a fine-mesh strainer, carefully strain the hot broth into a large, clean bowl or pot to separate the broth from the hunks of chicken and to remove bone particles and other impurities from the liquid.
Strain broth —
Using a fine-mesh strainer, carefully strain the hot broth into a large, clean bowl or pot to separate the broth from the hunks of chicken and to remove bone particles and other impurities from the liquid.
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Let strained broth cool and settle for 10 minutes and then defat in batches using a fat separator to avoid a fatty, greasy broth.
Defat broth —
Let strained broth cool and settle for 10 minutes and then defat in batches using a fat separator to avoid a fatty, greasy broth.
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When the chicken is cool enough to handle, separate the meat from the bones, discarding the skin and bones. You don't want to waste moist, delicious chicken leg meat.
Take meat off bones —
When the chicken is cool enough to handle, separate the meat from the bones, discarding the skin and bones. You don't want to waste moist, delicious chicken leg meat.
America's Test Kitchen
Even if you plan to combine them later, store the meat and broth in separate containers so the chicken doesn't turn wet and soggy.
Store separately —
Even if you plan to combine them later, store the meat and broth in separate containers so the chicken doesn't turn wet and soggy.
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