WEEK 38: YOUR BEST CHICKEN BROTH
Zesty Herbed Chicken Broth
Photography by Sarah Shatz
BY LECHEF | MAKES 3 QUARTS
A&M: Zesty is the perfect adjective to describe this rich, savory broth. We were initially skeptical of lechef’s direction to add two entire dried chipotles to the stock, but the resulting spice is balanced and leaves you wanting another spoonful rather than mopping your brow. The broth takes on a russet hue from the dried chiles, and the veggies and herbs add layers to the intense chicken flavor. Lechef says to use a teaspoon or two of black pepper—rather than grinding a pile of pepper, we used a teaspoon of whole peppercorns, which worked nicely.
2 roast chicken carcasses
4 celery ribs, roughly chopped
2 carrots, roughly chopped
1 large white onion, quartered
1 tablespoon chopped cilantro
8 to 10 fresh thyme sprigs
2 fresh rosemary sprigs
2 dried chipotle chile peppers
Salt and freshly ground black pepper
- Place the chicken carcasses in a 2-gallon stockpot and cover with 4 quarts water.
- Bring nearly to a boil over high heat, and add the celery, carrots, onion, cilantro, herbs, chiles, 1 tablespoon salt, and 1 teaspoon black pepper. Cover, reduce the heat to low, and simmer for at least 45 minutes. Be sure to add water as needed to keep the chicken covered.
- Strain the broth, return it to the pot, and taste. Adjust the salt and pepper (you will probably need at least 1 more tablespoon of salt but your taste buds will tell you).
- Use the broth in your favorite dish, or boil to reduce by half and freeze (this helps to save freezer space). To use, defrost and dilute with an equal part of water.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Lechef: “This broth can be made into an easy chicken noodle soup or can be frozen and stored for later use in risottos, soups, and polentas.”
ABOUT THE COOK
Drew Lambert is a furniture designer and amateur chef from New York City.
His favorite recipe from a cookbook: “Pig’s Head Torchon from David Chang’s Momofuku.”
See his recipe for Pasta with Prosciutto, Snap Peas, Mint, and Cream.
Here’s his blog: Le Chef’s Kitchen (www.lechefsblog.com).