Double Chicken Broth Stock By James Beard, Ch
Submitted by mlmaureen
James Beard’s method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.
YIELD
4 servingsPREP
20 minCOOK
80 minREADY
100 minJames Beard knew that great cooking starts with great stock. This double chicken broth takes an already-prepared batch of chicken stock and simmers a whole bird in it, extracting every last bit of flavor into a deeply concentrated, golden liquid.
The method is simple but the results are extraordinary. You end up with 2 quarts of intensely savory broth that elevates soups, risottos, sauces, and braises to restaurant-level depth.
Bonus: the poached chicken that comes out of the pot is tender and ready for chicken salad, pot pie, hash, or any dish that calls for cooked chicken. Two recipes in one.
Chef Tips
- Start with cold, fat-free stock and bring it up slowly for the clearest broth
- Skim the scum that rises to the surface in the first few minutes for a clean, pure flavor
- Strain through several layers of cheesecloth for crystal-clear results
- Reduce the finished broth further and freeze in ice cube trays for concentrated flavor bombs on demand
Ingredients
Directions
Put the previously prepared, cold, fat-free, 2½ quarts of chicken stock in an 8 quart pan.
Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds.
Bring slowly to a boil.
Skim off any scum that forms on the surface; reduce heat; cover and simmer gently until the chicken is very tender, about 1 hour for a young chicken, or 2 to 2½ hours for a fowl.
Remove the chicken/fowl and either serve it as poached chicken, or remove the skin, take the meat from the bones, and use it for other dishes such as chicken salad, hash, chicken pie, or creamed chicken, etc.
Strain the broth through several thicknesses of cheesecloth into a bowl; let cool, then skim off the fat.
You now have 2 quarts of beautifully rich, strong broth which can be used for cooking.
Should you want to reduce it even more, and clarify it for consomme’ .
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