With this Homemade Chicken Broth recipe make your own instead of using bouillon cubes. It is easy and you know what goes in it.
Two years ago I asked my readers a question: "Do we really do this?". The full question was "do we Dominicans really use sopitas (bouillon cubes) so much?". The question came after a discussion on the subject with some online friends.
Why use homemade ingredients
Coming from a family where cooking with natural ingredients was the norm, I rarely use industrial seasonings in my home and in the recipes I write both for our blog and for my clients.
When I started writing Dominican recipes I often did list these ingredients. A few times some people complained that my recipes were not authentic because this dish, or that other, did not contain seasonings or sopita. As time passed I came to the conclusion that a) This is our blog, I write the recipes. And b) If I wouldn't serve something to my family, why would I "serve" it to my readers?
And on the authenticity argument, I disagree, our grandmothers in the countryside had little access to these "conveniences", and they don't appear in my old Dominican cookbooks. We have been advertised to death until we were convinced that Dominican food has always contained these things.
More homemade goodness
- Homemade tomato sauce
- Seasoning and sofrito
- Rub / seasoning powder
- Savory peanut butter
- (Agrio de Naranja) spicy sauce / spicy vinegar
- Homemade dressing
About this recipe
Nowadays you see me list "chicken broth" or "vegetable broth" instead of bouillon cubes in my recipes. You can also buy low-sodium and low-fat broths, but why not make it at home?
This homemade chicken bone broth recipe is inexpensive (and you know that's one of my favorite words!), as you can use only the chicken bones, and if you want, even pick the meat that comes off after boiling and save it to make pastelitos or something else. Better yet, it's easy, very easy. And you can add more or fewer ingredients as you wish. Frozen, it also has a very long shelf life. You can double, triple --or more-- the recipe and have a lot pre-made for later use.
Trust me, as recipes go, this cannot get any easier. It's just "set it and forget it", in the immortal words of Ron Popeil.
[Recipe + Video] Homemade Chicken Broth
For the chicken broth
- 1 chicken ribcage and bones, (1 lb [0.45 kg])
- 1 medium onion, , quartered
- 1 head of garlic, , peeled
- 1 sprig of oregano
- 1 bunch of parsley or cilantro
- 1 cubanelle pepper, , seeded and halved
- 1 teaspoon of peppercorns
- 1 teaspoon of allspice berries (malagüeta)
- Combining: Place chicken, onion, garlic, oregano, celery, bell pepper, pepper, and chicken in a large pot.Add ½ gal [2 lt] of water.
- Simmer: Cover and simmer over very low heat for an hour and a half. Add more water when it becomes necessary to maintain the same level.Once this time has passed, remove it from the heat and let it cool down to room temperature.
- Straining: Strain and get rid of solids.If there was meat on the bones, you can pick up the pieces and use them for empanada fillings.
- Storing: Separate into portions of one cup each and freeze.