Cooking broth is time-consuming and greasy if you have never done it before. But your efforts will be rewarded, because homemade chicken stock is better than some medicines.
For vegetables, I often use vegetable scraps that have been left over from cooking in the weeks before. I collect them in the freezer and when the time comes, I take them out to add more flavour and colour to the broth.
- Preheat the oven to 180°C top and bottom heat.
- Place the carcasses on a baking tray/grease pan lined with baking paper.
- Roast the carcasses in the oven for about 30 minutes at 180°C until browned. You can skip this step if it’s too much for you.
- Take the bones out of the oven and put them in a large saucepan. Add the water, ice cubes and cider vinegar.
- Let it sit for about 1 hour.
- During this time, prepare the soup vegetables. Put the chopped vegetables on the baking tray lined with baking paper and roast them for about 30 minutes until they are lightly browned. Turn them once in between.
- Take the browned vegetables out of the oven and let them cool.
- Now heat the water to just before boiling point and let it simmer for about 6 hours on the lowest setting, but do not boil it.
- At the very beginning, a foam will appear on the surface. Remove the foam with a hair sieve and discard it.
- Now add the spices. Even better: I take all the spices and put them in my Rommelsbacher coffee grinder and chop them up, then add them to the broth.
- Put a lid on the broth and only check from time to time that there is always enough water in the pot.
- Water is lost, that’s normal. In the end, there should be 2.5 litres of broth left.
- About 1 hour before the end of the cooking time, add the roasted vegetables and let them simmer.
- Now set out a small bowl and a large bowl (stainless steel, glass or porcelain are preferable). I have a large bowl from LeCreuset. Line the vessel with the cheesecloth. Make sure that the 4 ends hang down outside the bowl. Carefully pour the broth into the bowl onto the cheesecloth. Now take all 4 ends together and pull them upwards and let the broth flow out. Pour the cheesecloth and its contents into the smaller bowl.
- Now pour the broth directly into glasses. I find the Ripple jars quite practical for this.
- Only now add some salt to the broth. Add about 1/2 teaspoon of iodised salt to a 0.6 l jar. Under no circumstances should you add salt to the broth beforehand, otherwise the nutrients will remain in the bones.
- Refrigerate the broth the next day.
- When it has cooled properly, fat will have settled on the top. If you can, take the fat off because you don’t want to drink it. The broth underneath should have gelled. The firmer it has become, the more collagen it contains.
- The chicken broth will keep for about 4 to 5 days in the refrigerator and 3 months in the freezer.
2 kg organic chicken carcasses – this is what is left over if only the breasts and thighs are bought.
2 layers of baking paper without Teflon or silicone
a handful of ice cubes
1 baking tray
1 large pot
1 small pot
1 cheesecloth (cloth nappy)
4 litres of cold water
4 tbsp. apple vinegar
1 bunch parsley, dv. take the stems
300 g onions, with peel, cut into quarters
200 g carrots, washed and sliced
1 leek, washed and cut into 10 rings
a handful of mushrooms or other fungi, quartered
1/4 celery root, cut into 4 pieces
1 stick Ceylon cinnamon
2 star anise
1 small dried chilli pepper
8 allspice grains
2 bay leaves