But what is broth, anyway?
), such as roast chicken or turkey, beef roast, and T-bone steaks.
Use atall, heavy stockpot, just wide enough to hold the pieces.
Credit: Blaine Moats
It should also have a lid.
You’ll skim the fat from the broth later.
If using chicken wings, cut each wing at the joints into three pieces.
Credit: Kritsada Panichgul
This exposes more bone, resulting in a broth with a richer flavor.
All of these add flavor to the broth.
For the herbs,swap dried sageor basil for the thyme, or use a combination.
Credit: Kritsada Panichgul
Vegetables and trimmings should still be fresh but don’t have to be in pristine condition.
Step 3: Add Water and Simmer
Add6 cups cold waterto the pot.
Bring the mixture to boiling and reduce the heat.
Credit: Carson Downing
Simmer, covered, for 212 hours.
It is essential tosimmer, not boil, the broth.
This low-and-slow cooking style allows the flavors to develop.
Once the broth is finished simmering, remove the meat and set aside to cool.
Test Kitchen Tip:You may choose to remove the chicken from the broth when it’s tender.
To do this, carefully remove the chicken pieces as soon as they’re no longer pink.
Cool slightly and remove the meat from the bones.
Return the bonesto the stockpotand continue to cook for the remaining cooking time.
Set the chicken aside to cool and use it however you want.
Discard the vegetables and seasonings.
Test Kitchen Tip:Taste the broth and adjust the seasonings if needed.
For a more concentrated broth, return the broth to the pot and bring to boiling.
Reduce heat and simmer, uncovered, until it reaches the desired flavor.
Step 5: Skim Fat from Broth
If using broth while hot, skim off the fat.
Or use a spoon to skim away the fat floating on the surface.
Place thebroth in a container.
Cover and chill for up to 3 days or freeze for up to 6 months.
After the broth chills, it will take on a jelly-like appearance.
This is from the collagen in the chicken bones.
Once heated, the broth will become liquid again.
Simmer all the ingredients together for 2 hours, then strain.
Cook under high pressure for 1 hour.
See ourbeef broth recipefor specific measurements.
Remove meat and set aside to cool.
Strain, skim, and use or store the broth as directed above.
If you run out of broth, try one of these Test Kitchen-approvedbroth substitutes.
