I’ve been try to work out some flavorful reduced sodium broths. Today there was a package of chicken legs marked down at the grocery so I decided to try a simple herb poached chicken and make a broth as well.
- about 2 pounds chicken legs
- 3 quart cool water
- 1 tsp whole coriander
- 1 tsp thyme
- 1 tsp whole peppercorns
- 1/2 tsp celery seed
- 2 bay leaf
- 1 celery stalk – broken in pieces
- 2 cloves garlic – crushed
- 1/4 yellow onion – cut in chunks
Place all ingredients in large stock pot. Bring to simmer over medium high heat; simmer 20 minutes. Remove chicken legs, set aside, and allow to cool for about 15 minutes. Meanwhile leave broth simmering on stove. Pick meat from chicken once cooled and set meat aside for another dish. Return bones and skin to pot and simmer very low for about 4 hours or until reduced by half or more. Drain in fine sieve and discard bones, skin and herbs. You can use cheese cloth to remove fine particles if desired; I don’t mind the fine herbs staying in my broth so a fine metal strainer works great for me.
You can freeze the broth for later, use the chicken in a casserole or salad, or make some fantastic chicken noodle soup by adding some vegetable and noodles and stirring the meat back into the broth near the end of cooking.