Hi Tadhg. The broth is simply to make use of the water the chicken has been cooked in. You’ll hopefully have eaten the chicken already!
Once it’s on a really low heat, you can cook it for up to 24 hours and you’ll get a really delicious flavour in your brothy soup.
If you’re having a roast chicken, follow the same instructions but cover the chicken carcass with water and add the sweated vegetable (miripoix) mixture.
I use a pressure cooker, I want speed not slow! but the idea is the same. I put in about a litre of water, couple of onions, celery, few carrots and anything else that looks like it’s not going to last much longer…
One tip though if you’re using a pressure cooker or a big pot with your previously roasted chicken is to put the chicken carcass in a metal container (that has holes in it) so that the flavour can come out but all those grissly bits and bones won’t. I can’t stand picking out all those bits after. then just pull out metal container, pick over the chicken to remove any further pieces of meat and tip the rest into bin after. Then I blitz my soup and add in those chicken bits to get a lovely soup.
Friday 24 April, 2009 at 4:40 pm
Would you put in the chicken in the morning to avoid overcooking or would you put in the chicken overnight?
Friday 24 April, 2009 at 4:54 pm
Hi Tadhg. The broth is simply to make use of the water the chicken has been cooked in. You’ll hopefully have eaten the chicken already!
Once it’s on a really low heat, you can cook it for up to 24 hours and you’ll get a really delicious flavour in your brothy soup.
If you’re having a roast chicken, follow the same instructions but cover the chicken carcass with water and add the sweated vegetable (miripoix) mixture.
Tuesday 28 April, 2009 at 10:32 am
I use a pressure cooker, I want speed not slow! but the idea is the same. I put in about a litre of water, couple of onions, celery, few carrots and anything else that looks like it’s not going to last much longer…
One tip though if you’re using a pressure cooker or a big pot with your previously roasted chicken is to put the chicken carcass in a metal container (that has holes in it) so that the flavour can come out but all those grissly bits and bones won’t. I can’t stand picking out all those bits after. then just pull out metal container, pick over the chicken to remove any further pieces of meat and tip the rest into bin after. Then I blitz my soup and add in those chicken bits to get a lovely soup.