Recipe Index: Fonda San Miguel

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Basic Chicken Broth

This is Miguel�s all-purpose chicken stock recipe. It is a rich, flavorful foundation on which many other recipes are built. Although it is time-consuming to make, it will add depth of flavor to any recipe that calls for chicken broth or stock. The smart thing to do is make it in very large batches and freeze it in quart portions for future use.
 

Makes 2 Quarts

Ingredients:

1 whole frying chicken, cut up
1 medium white onion, sliced
1 carrot, sliced
3 garlic cloves, mashed
8 whole black peppercorns
1 teaspoon sea salt

Preparation:

Combine all ingredients in an 8-quart stock pot, add cold water to cover, and bring to a simmer over medium heat. Cook 35 to 45 minutes, or until chicken is tender.

With a slotted spoon, remove chicken pieces and allow to cool. When cool enough to handle, remove the meat from the bones and refrigerate meat for another use. Return the bones to the broth and cook an additional 1 hour.

Remove from heat and allow to cool to room temperature.

Refrigerate the stock until fat solidifies on the surface, about 6 to 8 hours. Using a slotted spoon or skimmer, skim off fat from the surface of the stock.

Strain before using.
 

Source: Fonda San Miguel: Thirty Years of Food and Art