Clear Chicken Broth, a Simple & Versatile Base


This simple and versatile clear chicken broth has no salt or seasoning added. The flavor is rich yet supple and can be easily adopt to cook wide range of world cuisine and regional herbs and spices. It does take time to cook and prepare until it is ready to be used so enjoy the process.

Clear Chicken Broth

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Videos l Recipe l Print Recipe

Here is the list of the Tools and Ingredients we used to make this dish.

Follow with the steps how we made this dish.

Let us know how your turned out if you made it.

Click here for Recipe Card.


Shopping List

4 lb. Chicken. We like to use drumsticks for the rich flavors.


Tool List

A medium stock pot, lid optional. If you don’t have a lid, then you will need something to separate the broth and the cooked chicken.

A small strainer

A plate

Containers for the finished broth



Videos


Recipe

Clear Chicken Broth, a Simple & Versatile Base


Print Recipe Card

Ingredients

4 lb. Chicken. Well rinsed. We like to use drumsticks for the rich flavors.

8 cups of cold water

Steps

  1. Place chicken in the pot.
  2. Add 8 cups of water.
  3. Place the pot on the stove top over high heat.
  4. You will see proteins forming when the water starts to boil.
  5. Reduce heat to medium low.
  6. Repeat skimming the protein. This helps the broth to stay clear.
  7. Cook about 1 1/2 to 2 hours
  8. When the meat starts to pull from the bone, the broth is ready.
  9. Pour the broth into separate containers.

Tips & Tricks

It is vastly easier to scoop out fat after the broth is refrigerated over night.


Recipe Card

Clear Chicken Broth, a Simple & Versatile Base

Print Recipe
Serves: 7 Cups Cooking Time: Prep: 15 min, Cooking: 2 hours,

Ingredients

  • 4 lb. Chicken. Well rinsed. We like to use drumsticks for the rich flavors.
  • 8 cups of cold water

Instructions

1

Peheat oven at about 375 F.

2

Cut cauliflower into small pieces to better fit in food processor.

3

Work in batches and not over filled the container.

4

You will get a better, more even consistency instead of lower portion chopped too fine and became Place chicken in the pot.

5

Add 8 cups of water.

6

Place the pot on the stove top over high heat.

7

You will see proteins forming when the water starts to boil.

8

Reduce heat to medium low.

9

Repeat skimming the protein. This helps the broth to stay clear.

10

Cook about 1 1/2 to 2 hours

11

When the meat starts to pull from the bone, the broth is ready.

12

Pour the broth into separate containers.watery.

13

Put the chopped cauliflower in the large mixing bowl and continue to work in batches.

14

Chop the cauliflower not coarser than this.

15

Add almond four or coconut flour.

16

Add herb de Provence.

17

Add mozzarella cheese.

18

Add eggs.

19

Mix well all ingredients and form a dough shape, as shown in the photo.

20

You can spread the dough in baking forms, as shown here.  Just make sure the baking forms you use allow you to remove the baked dough easily as dusting flour over butter or oil don't work as well as they do with traditional dough.

21

Lightly oil the parchment paper.

22

Here is the easiest way I find to shape and bake this dough.

23

Spread the dough on the baking sheet. The dough is moist and does NOT stick like the traditional dough so just do the best to spread and even the dough on the baking sheet.

24

Once the dough is spread on the baking sheet, slide the dough and place it on the counter top.

25

Place another oiled parchment paper over the dough.

26

Use a dough pin to flatten and even out the dough.

27

Place the dough back into the baking sheet.

28

Now, use a fork and prick all over the dough to prevent the dough puff up.

29

Believe me, it will puff up if you skip this step.

30

Bake the dough for at least 40 minutes at 375 F.

31

Adjust according to your moist or crispier dough preference.

32

You can crumple cheese smaller and mix them more evenly. I have an affinity for rustic home cooking look.

33

This dough freeze well in a rectangular stainless tray with parchment paper between them. They deforest quickly just before you want to use them.

34

Re-bake the cut outs with a baking rack here or before you add toppings. This will help to keep the dough stay dry especially if the toppings are juicy or creamy.

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