Chicken Broth ('Hühnerbrühe')
Chicken Broth ('Hühnerbrühe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
- 1 whole chicken, about 3.5 pounds (1.6 kg)
- 2 large onions, halved
- 2 whole cloves
- 2 cup carrots, roughly chopped
- 2 cup celery stalks or celeriac (celery root), roughly chopped
- 1 leek, roughly chopped, about 2 cups
- 1 inch piece ginger, sliced 1/4-inch thick
- 1 tsp black peppercorns
- 1/4 tsp allspice berries
- 1 bay leaf
- 1/4 cup parsley stems
- 10 cup (2.3 l) water
Instructions
- 1
Rinse the chicken and set aside to drain. Stud the onions with the cloves.
- 2
In an 8- to 10-quart pressure cooker or large stockpot, add all the ingredients along with the cold water. If using a pressure cooker, lock the lid and bring the pressure cooker to low pressure (8 psi). Cook the broth for 12 minutes, then slide to a cool burner and let the pressure decrease naturally. If using a regular stockpot, bring the broth to a simmer, and let the chicken cook, covered, for about 45 minutes, or until cooked through.
- 3
Transfer the cooked chicken into a cold water bath and let it sit there for 5 minutes (This will ensure the chicken keeps moist). Let the chicken cool completely and reserve the meat to use in other dishes.
- 4
Remove all the vegetables and aromatics from your broth and strain it through a fine-mesh sieve or cheesecloth. To store, freeze the broth in batches or sterilize in mason jars.