The Easy Chicken Broth My Dad's Made 100,000 Times

Method2 steps

1. 1

   Step 1: Put about 2 cups blanching water in a pot or wok, adding enough extra water to submerge the bones. Cover and bring to a boil on high. Add the chicken bones and scraps (1 lb), return to a rapid boil and blanch about 2–3 minutes, then reduce to medium and simmer about 1 more minute. Drain and discard this water. Transfer the blanched bones to a bowl of fresh water, rinse briefly, and proceed directly to making the broth.

   Uses 1 lb chicken bones and scraps · About 2 cups water for blanching, or enough to submerge bones · Additional water for blanching if needed and fresh water for rinsing blanched bones, as needed

2. 2

   Step 2: Place the separate 5 cups broth water and the just-blanched, rinsed bones in a large pot; cover and bring to a boil on high. Once boiling, lower the heat and simmer 20–60 minutes, according to the flavour wanted. Ensure any attached chicken meat is fully cooked, with its centre reaching 74°C/165°F. Remove and discard the bones after simmering, within the source's 1-hour guide. Use the finished broth as a soup base.

   Simmer broth · 30 minUses Blanched rinsed chicken bones and scraps · 5 cups water, for broth