Homemade Chicken Broth (Lëng Pule Shtëpie)
Easy chicken broth made with only four ingredients: chicken, onion, peppercorns and salt. Homemade chicken broth is a staple in so many delicious dishes. Usually when I am cooking chicken pilaf or chicken lemon soup I use this broth recipe.
- 3 lb chicken, organic or free range
- 12 cups cold water, approximately
- 1 onion, quartered
- 1/4 teaspoon kosher salt
- 1 teaspoon black peppercorns
Rinse and pat dry chicken. In a large stockpot place chicken, onion, black peppercorns, salt and cold water. Cover the stockpot and bring it to a boil over high heat, then reduce heat to a gentle simmer for about 40 minutes or until chicken meat is cooked. Remove chicken and allow to cool. Cut chicken apart and separate the meat from bones and skin. Reserve the meat for another use. Return the bones to the still simmering stockpot and simmer covered for 1 more hour. The end result is a somewhat thicker and shiny broth with rich flavor. Strain the broth through a fine mesh and allow to cool without cover. After the broth is chilled, it can be refrigerated for up to 4 days.