I'm new at cooking because I'm only 17, my question is, what is chicken broth? how do you make it yourself? I can't just go to walmart and get some because I live in Romania and they don't have it here.
Cooking & Recipes - 11 Answers
Random Answers, Critics, Comments, Opinions :
1 :
boil some chicken in water...and the water turns into broth
2 :
Put a chicken in a pot and cover with water and boil until the chicken is done. The water is now broth!
3 :
Its pretty easy,use a whole or cut up chicken or hen,place in pot(big) and add enough water to completely cover bird,add chopped or whole onions,celery,garlic,carrots and salt.I usually let mine boil for 30 min then turn down and simmer for almost 3 hours,the water will evapoate a liitle,this is good,it is concentrating the stock.when chicken starts to fall off bird,turn off and strain in colander,remove all veggies,take meat off bones and add back to broth.You can add whatever spices you like,experiment a little!
4 :
You boil chicken parts or bones for at least 2 hours. Add some salt to taste. If you are buying a whole chicken, you can use the meat to cook other chicken dishes and the bones and leftover meat to make chicken broth. Add some vegetables to that and you get a tasty vegetable soup! I did that with some Chinese vegetables: http://simcooks.com/96/you-cai-soup-dont-stand-too-close-to-a-naked-chef/ Good luck! http://www.simcooks.com
5 :
put chicken in a pot cover with water add salt and pepper, cut up an onion, add carrots and celery and cook till chicken is done............
6 :
.have you ever heard of bouillon. it's a powder you can make broth with or add it to things like gravy to give it more flavor. they have a beef flavor also.
7 :
You need chicken, as in parts or pieces of raw chicken. rinsed and dried and with the excess fat cut off . Put a few cups of water in a pot and bring to a boil. Add a chopped onion or leeks, a couple of chopped up carrots, some celery if you have it with some mild herbs and the chicken*. Make sure there is enough water to cover the chicken and vegetables. Bring to the boil again, then stir and lower heat so the mixture is just simmering ( that is a very low boil), cover. Check heat and stir every half hour. In 21/2 -3 hours it should be done. Strain off liquid (discard ingredients) skim off excess fat to your taste. You now have chicken broth that you may season to your taste. If the 'chicken taste is not strong enough for your liking--return the broth to the clean pot and boil a little longer to reduce quantity and increase the 'chicken taste'. *Use whatever you have for vegetables--leaving some out is okay, but do not use cabbage, kale, turnip or potato. Sure hope this is clear and is of use to you.
8 :
l.b.jamisons soup base chicken flavored best stuff if you can find it that will be all you need to make chicken broth real fast and tastes great i dont use anything else
9 :
An inexpensive broth can be made using the carcass after eating the chicken, using wings and backs that don't have much meat anyway. Put you carcass or pieces of chicken in a soup pot, cover with two quarts of water. Add a stalk of celery, a medium chopped onion and a couple of carrots. Season with salt and black pepper. Heat to almost boiling and then reduce to a simmer. I like to let it simmer for at least two hours, up to four is fine. If the liquid evaporates just add water, keep it at about two quarts. Strain the liquid into another container and you've got broth. You can use immediately or refrigerate for up to three days. You make turkey broth the same way. NOTE---you can use raw chicken, it will cook in the liquid or as I stated earlier the carcass from one thats been just eaten.
10 :
"Chicken and Broth" - yields 3 cups broth and 3 cups chicken 3 to 3 1/2-pound broiler-fryer chicken; cut up 4 1/2 cups cold water 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 stalk celery with leaves; cut up 1 medium carrot; cut up 1 small onion; cut up 1 sprig parsley Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven or large pot. Add remaining ingredients; heat to boiling. Skim foam; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes. Remove chicken from broth; cool chicken just until cool enough to handle, about 10 minutes. Strain broth through cheesecloth-lined sieve. Remove chicken from bones and skin; cut up chicken. Discard bones, skin and vegetables. Skim fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours, or freeze for future use.
11 :
Chicken broth, chicken stock, chicken bullion are all the same thing. There are few rules when it comes to making broth - as you can see by the other answer to your question. There are some who suggest using "bullion" cubes or powders to make your broth. Just remember that these processed products have a high percentage of salt. You are fortunate that you do not have a Walmart to run to for supplies. Walmart has a history of destroying communities where ever they set up. Good luck with your chicken broth.
Read more discussions :
