One-Hour Homemade Chicken Broth
- Makes2 Quarts
- Cook Time1 hour
- 1
Instead of the hours of simmering that classic chicken broths call for, our five-ingredient version delivers rich flavor and body in just under an hour, start to finish. We simmer chicken wings or drumsticks until they give up most of their flavor and collagen, yet the meat remains good enough to be put to another use. It’s a good idea to leave the broth salt-free or only lightly seasoned; if it’s paired with salty ingredients or used in a recipe that calls for reduction, the dish won’t end up overseasoned. Refrigerate the broth in an airtight container in the refrigerator for up to five days or freeze for up to a month.
Don’t skip the step of slashing the wings or drumsticks. If your wings are whole, also make sure to separate the drumette, flat and tip sections by cutting at the joints (if you purchase wings already divided into drumettes and flats, you won’t need to separate the sections but you still need to slash them). Slashing allows the chicken to release flavor and collagen as quickly as possible.
Step 1
In a large pot over high, combine 2½ quarts water, the onion, garlic, bay and peppercorns. While the water heats, use a sharp knife to make several slashes in the skin and flesh on both sides of each wing or drumstick, cutting all the way to the bone. Add the pieces to the pot as they are prepped.
Step 2
When all the chicken is in the pot, cover and bring to a boil. Uncover, reduce to medium, and cook at a vigorous simmer for 35 minutes. Strain through a fine mesh strainer set over a large bowl; discard the solids or, if desired, remove the chicken and reserve for another use. If desired, season with salt.
Step 3
If you used drumsticks, remove the meat, discarding the skin and bones; you’ll have about 3 cups meat for making chicken salad or adding to soups.
If you used wings, discard the tips (if present), toss the drumettes and flats with about 1 cup barbecue sauce and arrange in an even layer on a foil-lined rimmed baking sheet; broil about 4 inches from the element until well browned on both sides, 8 to 10 minutes total, flipping the wings about halfway through.
