Just like an undergarment can make or break the look of an outfit, so, too, a good quality broth sets the foundation for a recipe. After a couple of years of trying to use the canned stuff from the supermarket, I finally got the stockpot out to make chicken broth. But instead of using a generic chicken broth recipe, I turned to my Gold Cook Book (1947) by Master Chef Louis P. De Gouy. Under Chef De Gouy’s written guidance, I decided to try the Chicken Stock Parisian Style. Don’t let the name of the recipe intimidate you, though. The hardest part about this recipe was having to go to three grocery stores before finding any parsnips.
[Tweet “Parisian Chicken Broth is a back burner, aroma filling your house kind of recipe. “]
When it cools, ladle it into freezer bags in one or two cup quantities. Freeze flat. After the broth is frozen, you can line the bags up like books to save space in your freezer.
I used the broth as the foundation for a tortellini soup (cheese tortellini, some cubed ham, some broccoli, and some sliced scallions and you have soup in about 15 minutes). The difference between the soup made with this broth and the canned broth was profound. This difference is why I’m willing to take the time to cook from scratch!
- Approximately 4 pounds of "leftover" chicken parts (back, neck, scrawny wings, etc.)
- 2 Leeks (well washed and split in half)
- 1 Large Bay Leaf
- 10 Sprigs of Fresh Parsley
- 2 Sprigs of Celery Leaves (the greener the better)
- 2 Whole Cloves
- 1 Medium-sized carrot, peeled, then quartered
- 1 Large Onion, peeled and quartered
- 1 Small White Turnip, peeled and quartered
- 7 or 8 Peppercorns
- 2 teaspoons Salt
- 1 Small Parsnip, peeled and halved
- Place chicken in a stock pot filled with water. Slowly bring the water to a boil while skimming off the scum as it rises.
- When the water is clear and there is no more scum, toss all of the other ingredients into the pot and stir well.
- Bring back to a boil, reduce heat, cover the stock pot and simmer for approximately 3 hours.
- Strain through a cheese cloth placed over a strainer.
- Cool. Carefully remove all fat from the surface.
- Use as desired in recipes or serve on its own with a garnish (yes, it's that good).
- I toss the the "leftover" parts when I cut up a whole chicken into the freezer to save for making broth so that none of the chicken goes to waste. You can also use "regular" chicken parts but remember that boiling chicken makes it rubbery. Many butchers also sell the "leftover" chicken parts but you have to ask for it.
- This broth is very freezer friendly. When broth has cooled, ladle 1-2 cups into quart sized freezer bags. Freeze flat. After the broth is frozen, you can line the bags up like books to save freezer space.
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