CookEat Recipe
Chicken Broth in Cups
Chicken bones and vegetables simmered in the cooked turkey broth reserved from the preceding day, without adding new seasonings.
Method
Steps
Step 1
Use two and a half quarts of the actual cooked turkey broth set aside when preparing Sauce Demi-Deuil the previous day, after its one-pint sauce portion has been removed. Use the broth liquid rather than the old vegetable solids; it must have been cooled promptly, kept at 4°C or below and not previously reheated, separate from the finished sauce. Strain this measured broth portion into a clean saucepan.
Step 2
Without rinsing raw poultry, safely finely chop two pounds of fresh food-purpose chicken bones and add them to the broth. Bring to a full rolling boil, stirring, and skim the surface.
Step 3
Add one sliced carrot, one sliced onion, two sliced leeks and two celery branches. Add no new salt, pepper, herbs or other seasoning. Cover and simmer gently for about one and a half hours as a guide, continuing as needed until any attached chicken flesh is fully cooked and measures at least 74°C without touching bone.
Step 4
Skim off the surface fat. Strain through a clean food-purpose cheesecloth, excluding bone fragments and solids, and serve hot in six cups.
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