Hearty Homestyle Chicken Broth

1. Start Your Broth

In a large stockpot, combine your choice of chicken with the cold water. Over high heat, bring the mixture to a rolling boil.

2. Infuse Aromatics

Drop in the ginger slices and shallots or scallions.

3. Simmer and Skim

Reduce the heat to achieve a gentle boil. Partially cover the pot and let simmer for 1 hour. If you notice the chicken isn't fully submerged, gently turn it in the water periodically.

4. Maintain Liquid Level

After 20 minutes, check the water level. If it has reduced considerably, add an extra cup of water.

5. Handling Legs and Breasts

Once done, remove the chicken pieces and strain the broth. Allow both to cool. Then, shred the meat from the bones and chop as needed for various dishes.

6. Extra Time for Necks, Wings, or Carcass

If using these parts, continue to simmer on low heat for an additional 30 minutes, rotating the bones occasionally. After simmering, let the pot sit covered for 20 minutes before straining. Dispose of the solids.

7. Cooling and Storing

Pour the broth into a non-reactive container, like glass or ceramic, and refrigerate. Once cooled, you may skim off any excess fat for a clearer broth.

8. Storage Tips

Keep the broth in airtight containers in the fridge for up to 3 days. For longer storage, freeze it for up to a month.