A versatile and healthy homemade chicken broth, from Chef Rodney Bowers. Make a batch, and save the cooked chicken for Rodney's South of the Border chicken soup and easy lettuce wraps with guacamole.
1 whole 3-4 lb organic chicken
3 carrots, roughly chopped
1 large onion, roughly chopped
4 cloves garlic
2 bay leaves
5-6 cilantro stems
2-3 sprigs fresh oregano
3 L water, as needed
- Rinse the chicken well with cold water and set aside.
- Put the rest of ingredients in a large enough pot with enough cold water (so when the chicken gets put in it won't overflow) and bring to a boil.
- Gently lower the chicken into the boiling stock, and bring back to a boil.
- As soon as it comes to a boil, turn it down to a simmer for 25-30 minutes, skimming any residue which floats to the top
- If using the day of, remove the chicken (saving the broth) and place into a bowl and cover with a ladle full of stock and cling film it until it is cool enough to handle and shred.
- If not using immediately, put the pot in an ice bath in the sink and chill it quickly, stirring. Leave it in the fridge over night. Remove the chicken (saving the broth) from the broth the next day. Remove and discard the skin and bones and reserve the meat.