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Quick Chicken and Turkey Broth

September 21, 2018

 

A quick broth is a very handy tool to have in your kitchen repertoire.  This broth has more liquid than some of my broths, while it may not be as rich as a long simmered broth, it will still offer nutrition and be soothing and satisfying to your gut, as well as providing meat and broth for soup and other meals.  This is a flexible broth.  All you really need is water and chicken, but the onion, garlic and apple cider vinegar all add additional flavor.  

 

Quick Chicken and Turkey Broth

 

  • Drumsticks, or thighs; preferably bone-in with skin on

  • 2 cups water, per piece of chicken

  • 1/8 onion, per piece of chicken, optional

  • 1 clove garlic, per piece of chicken, optional 

  • 1/2 tsp. raw apple cider vinegar, per piece of chicken, optional for flavor

 

1.  Add chicken and water to an appropriate size pan.  It should be 1/2-3/4 full of water. 

 

2.  Bring water to to a gentle simmer over medium-high heat. 

 

3.  Reduce heat to maintain a gentle simmer for 60-90 minutes; removing chicken when it's cooked through, adding bones and skin back to the pot and continuing to simmer the broth.  Bone-in chicken will take longer to cook than chicken with bones removed.  You can determine how long you want to cook the broth once the meat is removed.  It will continue to reduce and become more concentrated in flavor the longer it's simmered.      

 

4.  Reserve meat from the chicken for another use and strain broth into a container. 

 

5.  Add 1/2 tsp. salt per quart of hot broth, if a salted broth is desired.  You can also add any blend, to taste, from RealTaste Seasoning's line.   

 

5.  Save bones, skin, and fat for a batch of bone broth.  

 

 

NOTES

 

Ladle some broth over shredded/sliced warm chicken to add extra moisture.  

 

Here's some ways to use your broth and chicken:  ramen, soup, *****

 

If you're on a Gaps diet or something similar, this would qualify as a gentle meat broth.  

 

You can use wings, but will likely need to use about 2 wings, per 2 cups of water, depending on size of wings.    

 

 

 

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