Ingredients
Equipment
Method
- First, rinse your chicken bones under cold water to remove any impurities. If you want a clearer broth, you can blanch the bones by boiling them for 10 minutes, then draining and rinsing again.
- Place the rinsed chicken bones in a large stock pot or your gordon ramsay food appliance. Add the cold water, ensuring the bones are fully submerged. Bring it slowly to a gentle simmer over medium heat.
- As the broth begins to simmer, skim off any foam or impurities that rise to the surface. This step is crucial for a clear broth.
- Once you've skimmed, add the quartered onion, chopped carrots, celery, smashed garlic, bay leaf, black peppercorns, and parsley stems to the pot. Do not add salt yet.
- Reduce the heat to low, cover partially, and let the broth gently simmer for at least 3-4 hours, or even up to 6 hours for a richer flavor. The longer it simmers, the more flavor will be extracted.
- After simmering, carefully strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the solids. For an even clearer broth, you can strain it again through cheesecloth.
- Allow the broth to cool completely before storing. Once cool, you can skim off any solidified fat from the top if desired. Taste and add salt as needed before using.
Nutrition
Notes
This homemade broth is incredibly versatile! Freeze it in individual portions or ice cube trays for easy access in soups, sauces, or risottos. It keeps well in the fridge for up to 4-5 days.