A delicate and comforting broth prepared according to classic French culinary traditions. This rich, flavorful stock serves as the foundation for countless dishes or can be savored on its own for its soothing and restorative qualities.
⏱️135 min
📊Easy
👥4 servings
🍽️Soup
budget-friendlyfamilylight
Ingredients
1.5 kgwhole farm chicken or chicken carcass
2 litrescold water
2 piècescarrot
1 piècewhite onion
1 piècecelery stalk
1 pièceleek
3 piècesjuniper berry
2 brindillesfresh thyme
1 piècebay leaf
1 cuillère à cafécoarse salt
5 grainscracked black pepper
Instructions
1PREPARING THE CHICKEN: Rinse the chicken gently under cold running water, rubbing the skin with your fingers to remove any impurities. If using a carcass, ensure no feathers remain attached. Place the whole chicken or carcass in a large pot or Dutch oven with enough capacity to comfortably hold all ingredients.
2BLANCHING: Pour cold water over the chicken until completely covered by about 5 centimeters. Bring to a boil over high heat, then let boil for 3 minutes. You will see grayish foam rise to the surface—this is impurity from the chicken. Drain the boiling water into a bowl and rinse the chicken thoroughly under cold water, along with the pot, to remove any residue.
3PREPARING VEGETABLES AND RESUMING COOKING: Cut carrots into large 5-centimeter chunks without peeling. Cut the white onion in half. Clean the leek and cut it in half lengthwise, then into sections. Place the cleaned chicken in the pot, cover with fresh cold water, then bring slowly to a boil. Immediately add the vegetables, coarse salt, juniper berries, thyme, bay leaf, and peppercorns.
4GENTLE AND SLOW SIMMERING: Reduce heat to maintain a gentle simmer, never allowing the broth to reach a vigorous boil—one large bubble per second at the surface is ideal. Cook for 2 hours for a whole chicken or 1 hour 30 minutes for a carcass. A covered pot will concentrate flavors beautifully. During cooking, regularly skim the surface with a skimmer to keep the broth clear.
5STRAINING AND CLARIFYING: Carefully remove the chicken and vegetables using a skimmer. Pour the hot broth through a fine-mesh strainer lined with damp cheesecloth set over a bowl. Let it drain slowly without pressing to obtain a translucent and flavorful broth. Let rest for 10 minutes before serving or using.
6FINISHING AND SERVING: Adjust seasoning with salt and pepper to taste. For extra-clear broth, you can clarify it a second time after cooling by removing the solidified fat from the surface. Serve hot in individual bowls, optionally garnished with vermicelli, small pasta, or fine vegetables. This broth keeps for 3 days in the refrigerator or 3 months in the freezer in ice cube trays.