Chicken Broth Tips Hispanic Kitchen

Three Tips To Make Chicken Broth Just Like Mom Used To Make It

Mom’s kitchen was always the place to be growing up. You knew you’d be in for a treat with just the sound of her rummaging through her cookware to find the perfect pot.

One of those flavorful, unforgettable meals was always chicken broth. One batch of this nutritious water would last ages, especially with its wide variety of uses. 

While you may consider using a box of chicken broth bought at the store due to its accessibility and convenience, there is nothing like the homemade version, just like mom used to make it. 

If you’re ready to learn how to make chicken broth yourself so you can one day pass on the recipe to future generations, here are some tips to help you get started. 

Always start with cold water

Many recipes call for bringing water to a boil before adding in your ingredients. However, with chicken broth (or any other broth), you should always start with cold water. If you place your ingredients into boiling water, you may end up with a cloudy broth with a flat flavor. The hot water can emulsify the ingredients faster and not allow the flavor to seep through. 

Choose your chicken parts carefully 

While you may be tempted to just throw in all the leftover scraps of your chicken dinner into a pot to make your broth, you should be more selective on what parts you use. Use bony neck pieces such as legs, wings, necks, or backbones. Using organs such as the liver can make your broth bitter. 

Add vegetables during the last hour of cooking

The process of cooking your own chicken broth takes about two hours. With this in mind, adding the vegetables towards the end is best. Adding your veggies too soon can tamper with the flavor of your recipe, as they can start to absorb the broth after about 45 minutes. The vegetables you use matter, too. Use onion, garlic, celery, and carrots for the most flavor. 

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