In autumn, there is nothing more comforting than a good chicken and vegetable broth, like the one that our mothers used to make, tasty, with a beautiful golden colour and perfectly transparent. So, what is the secret of a good homemade broth?
The ingredients, of course: A whole chicken, some vegetables, a few cloves, a bay leaf, peppercorns; all this is covered in cold water and left to simmer for a few hours. But it’s the cooking that is crucial for a good clear broth: Boiling should be completely avoided, as it will disturb the liquid.
If on the other hand you let it very gently simmer, the fat will remain on the surface and can be easily skimmed off once the cooking is over.
The point of a good homemade chicken broth is to give broth and… boiled chicken.
Try one of our soup recipes:
Originally published in the Journal de Montréal on October 26, 2006.
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