I Finally Made a Decent Batch of Chicken Broth
Paso Robles, California
January 12, 2018 3:30am CST
I've been trying for fifty years, and I guess I've been using too much water. Today I bought a package of large chicken pieces meant for grilling. It contained two breasts and three large parts with drumsticks attached. They looked bigger than just thighs and drumsticks. I covered them with water (about six cups) in the crockpot. Then I added an onion cut in large pieces, four cloves of garlic cut in pieces, a handful of celery leaves and small stems from the center, a handful of fresh parsley, a half tablespoon of sea salt, and about a tablespoon of balsamic vinegar. I simmered it in the crockpot for a few hours until the meat was tender. Then I pulled the meat out and let it cool while I did some stuff online. After it cooled I removed the meat from the bones and put it in the fridge to cut in pieces for the soup tomorrow. I will also add more veggies and more broth I did not make. Sorry I haven't got a photo of this, but I added a photo of my crockpot full of another soup. My camera was charging. I was quite happy with the taste of the broth, and so happy to finally get it right. It's definitely chicken soup weather. Have you ever tried for years to get a recipe right without success and then finally succeeded?
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Good for you! You finally made it.However we have different way to stew chicken from yours.We usually use the rural free-range chicken that has less fat to make chicken broth,rather than the cage rearing chicken.Normally we just add some mushrooms and ginger to the chicken broth.
• Paso Robles, California
I still need to add something to the soup that adds more zing. The carrots and zucchini I put in made it bland, in spite of the garlic, onions, celery and parsley I added. I put in some dried mushrooms and thyme to see if that helps.