Soups & creams
Homemade chicken broth
Golden and tasty broth of chicken and vegetables, the base of many dishes.
Gluten-free
Ingredients
- 1 chicken carcass and 2 thighs
- 1 onion, halved
- 2 carrots
- 1 leek
- 1 celery stalk
- 1 ham bone (optional)
- 1.5 l water
- 1 bay leaf
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Place the chicken, the chopped vegetables, the bone and the bay leaf in the mixing bowl.
- Pour in the water without exceeding the maximum mark and add the salt.
- Set 50 min/100°C/reverse/spoon speed.
- If it fits, use the butterfly whisk removed so it does not break the ingredients.
- Strain the broth using the basket, pressing lightly.
- Degrease when cold by removing the layer of fat from the surface.
- Keep in the fridge for up to 3 days or freeze in portions.
Tips
- Browning the chicken first in the oven gives a tastier broth.
- Use the cooked meat for croquettes or salads.
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