Servings: 10 · Prep Time: 10 mins · Cooking Time: 240 mins
Total Time: 250 mins
Sauces | Drinks
Broth should always start with the same basic ingredients, water, celery, onions, carrot, a little bit of vinegar (apple cider or red wine vinegar are best - helps the extraction - but doesn't alter flavour), black pepper and herbs (NEVER add salt - you can add to the dish later). Broth is then further enhanced by putting chicken or meat in it. Stock is exactly the same, but you just add bones and not the meat. The best stock you can make ends up like a gel, which means it has tons of gelatin and collagen fibres. It's not always possible to get to the gel state, so literally the thicker the better. Even of your stock, broth, is thin, it still worth consuming as it will be full of vitamins and minerals, even if it's a bit light on gelatin and collagen. Right here are some basics on how to make broth/stock. Most meat only contains about 1% collagen, bones about 20%, skin (chicken and pigs) contains about 30%, but knuckles up to about 40%. That shouldn't surprise you too much as its similar to where we find collagen in the human body. When heated, the collagen fibers unwind from the ingredients and become separated (gelatin). Then when the liquid cools, the strands then re-bond together and become a gel (if there are enough of them).
- Chicken (Whole)
- Herbs (Cup)
- Red wine vinegar (3tbsp)
- Black Pepper (2 tsp)
Making Your Broth
This is one of my favourites. Get your whole chicken in your slow cooker, make sure you cover it in water. About 3 to 4 litres but no more. 2 large onions chopped, 2 to 3 large carrots chopped, 2 celery sticks fresh parsley, thyme and a bay leaf or two if you have them, 1 tablespoon (3 teaspoons) of black pepper.
Cover for 30 to 60 minutes then put on a medium heat until it just about comes, almost arrives at a simmer, skim off any fat or unpleasant residue, and then reduce the heat to low and leave for 4 to 6 hours, just occasionally checking to make sure there is enough water. If necessary add more water.
Remove the meat and use it for curries or salads, it will be wonderfully soft! Strain the just through a mesh and put in a container. You can skin the fat from the top and use that for cooking too! Lasts about 5 days in the fridge and months in a freezer!