The secrets to get a light and fat-free, but flavorful chicken broth: nine recipes in which to use it
Preparing broth at home is something extremely simple, however how little we are encouraged with it! We tend to pull concentrate tablets that are full of fats and additives or bricks that, with few exceptions, sin the same. But today we break a spear in favor of the homemade broth, healthier, lighter and tastier.
We share our secrets to lighten the broth and remove the fat without sacrificing flavor. In addition, we show you the process on video so you can see how easy it is to prepare homemade broth. This time we do it with chicken, but the operation is the same for the meat broth, only with different ingredients.
How to get a light, fat-free, but flavorful chicken broth
If we make broth at home it is because we are able to appreciate the enormous difference that exists between our own and the commercial one. Putting care to the matter and applying these three tricks, the broth will be tasty and light.
To intensify the flavor of the broth, we toast the chosen bones and meats. In this case, that we have prepared a chicken broth, we have roasted the carcasses and the wings in the oven. Without adding any fat, they don't need it.
We use fresh and varied vegetables. Carrot, leek, onion, turnip, celery and tomato are the most suitable. Proportions are important. For a kilo of chicken we recommend 100 grams of each of the chosen vegetables, plus a couple of cloves of garlic, a bouquet of herbs and three or four grains of pepper.
The fat contained in the chicken is transferred to the broth. It is very easy to remove it cold, since it rises to the surface and solidifies at low temperature. If we keep the broth in the fridge until the next day, it will be very easy to get rid of it.
Finally, to finish off the task, we pass the broth through a fine mesh strainer and get rid of the small fat particles that have escaped us in the previous step.
IngredientsFor 6 people
- chicken carcasses 4
- Chicken wings 4
- Leek 1
- White turnip 1
- Spring onion 2
- Carrot 2
- Black peppercorns
- Laurel leaf 1
- Fresh thyme
- Fresh rosemary
How to make light chicken brothDifficulty: medium
- Total time 1 h 55 m
- Elaboration 40 m
- Cooking 1 h 15 m
- Repose 12 h
We place the casings and the chicken wings in a source and toast them in the oven, preheated to 250 ºC with heat up and down, for 30 minutes. Meanwhile we wash, peel and cut all the vegetables.
Once roasted, we transfer the chicken to a large saucepan along with the chopped vegetables, herbs and peppercorns. Add three liters of water and heat over high heat to bring it to a boil. Then we lower the heat and cook for about an hour and a half.
Defoam and remove the impurities released by the chicken until the broth is clean. It is essential that the fire is low. If the water boils in spurts, the impurities move too much, the foam disperses and the task of cleaning the broth ends up turning into a pitched battle.
After the cooking time, let the broth cool before straining. We discard the stumbling blocks and keep the broth in the fridge until the next day. We remove the fat that, with the cold, has solidified on the surface and strain the broth to clean it even more. Now all that remains is to season the light chicken broth to taste and ready to drink on its own or use in other preparations.
Nine recipes in which to use homemade chicken broth
Homemade chicken stock, in addition to being delicious on its own, is an excellent ingredient with which to make other recipes. Soups, creams, rice, sauces, stews, stews and much more. Here are a few ideas, not the only ones. In our files you can find many more.
- Homemade chicken soup
- Consommé or clarified broth
- Zucchini, leek and cheese cream
- Chicken in hunter sauce
- Mediterranean-style chicken with olives and capers
- Stewed chicken with hazelnut sauce
- Chicken rice
- Risotto a la carbonara
- Chicken pilaf with wild rice and nuts