Homemade Boiled Chicken

100% would make this recipe again

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

Preparation : 10 min Cooking : 1 h 30 min

This recipe is reserved to subscribers to Premium and VIP

Ingredients

Prepare the vegetables. Cut the fennel into quarters and stick the cloves into one of the quarters. Cut the carrots and celery stalks in half.
Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.

The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.