Forget about industrial sopicaldo pills and TetraBrick broths that cost an eye of the face, which today we are going to teach you how to make homemade chicken broth in a very cheap and simple way and it will be as rich as the broths of our grandmothers The secret? Very easy. We are going to do it in a slow cooker or slow cooker Crock-Pot type of great capacity so that it is cooked very slowly and all the ingredients are gradually releasing its substance and leaving it in our broth.
Ingredients
Chicken carcasses, 1 or 2
Chicken drumsticks, 1
Carrots, 3
Onion, 1
Leek, 1
Water
Step 1
Peel the onion, divide it in two so that when separating the pieces we see the circumferences of the layers. We heat an iron or pan on the fire, place the onion halves with the freshly cut surface in contact with the iron and leave them two or three minutes over high heat until it roasted. We are interested in acquiring an almost black dark toast, in fact it does not matter if it burns a little.
Step 2
We put the toasted onion in the slow pot along with the clean carrots and cut into pieces of a couple of centimeters, the leek cut into pieces – it can be the green part of some leek that we have used for another recipe – and the chicken. On this occasion I have put a raw drumstick and the carcass of the roast chicken that we did the other day, but you can put the raw carcasses, or carcasses and remains of roasted chicken. If you use carcasses that do not have any meat, it is advisable to add some extra piece of chicken that does have meat, such as a thigh or a back room, which you can then take advantage of for a salad, or for croquettes or whatever you think best.
Step 3
We finished filling the slow pot with water until we were about three centimeters below the edge, cover it and select high temperature. We will leave it for 10 hours.
In Cocinillas we do not like to add salt to homemade broths because that gives us more play when using them later. To give an example, if the broth that we have made has no salt and then we want to make a ramen with it we will have no problem in seasoning it with soy sauce, however if our broth already carries all the salt it needs we would not have the option to add it , because we would have an excessively salty soup.
Step 4
If we have been careful to remove the skins of the chicken and the visible fat pieces, we will have a fairly clean broth that, after 10 hours of cooking, will hardly need to be defatted, so after that time we can use it simply by collocating it, an action that although it is not essential, it is very convenient not to take scares with small ossicles of the casing that are detached during cooking, and only with that will it be great.
But if you want it to be even lighter, after straining it, leave it for a few hours in the fridge and all the fat will form a solid plate on the surface that will be enough to remove it carefully.
Notes
With very little money and almost without any effort we have a homemade chicken broth that we can use to prepare a delicious consommé, a simple noodle soup, a veggie velouté, a rice, a Japanese ramen or whatever you want, the possibilities are endless .
Apart from onion, leek and carrot you can use more vegetables such as a branch of white celery, parsnips or even add some pieces of ginger or citronella and kombu seaweed or kaffir lime leaves if you want to give an Asian touch to the broth to prepare ramen or Thai soups like Tom Kha (chicken soup).
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