CHICKEN RECIPES WITH CHICKEN BROTH RECIPES

Steps:

• Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
• Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Steps:

• Place chicken in your largest pot. Add carrots, celery, onion, garlic, salt and 4 quarts of water (it should just cover the chicken). Bring to a boil over high.  Meanwhile, heat a small dry skillet over medium high. Add coriander seeds and peppercorns and toast, swirling pan until fragrant and they begin to pop, 2-3 minutes. Add toasted spices to pot of chicken broth.  Once boiling, lower heat to medium low and partially cover. Simmer for one hour, or until the chicken leg quarter easily comes away from the breast when you pull on the bone. Let cool slightly.  Carefully remove chicken from pot and transfer to a plate or rimmed baking sheet to rest. Strain broth through a fine mesh sieve and discard solids. Let broth cool before refrigerating (up to 5 days) or freezing (up to 3 months).