Chicken Broth

Use the broth immediately, or cool it as quickly as possible in an ice bath. After cooling, skim off the layer of fat from the broth and store it in the refrigerator or freeze it in portions. Well-frozen broth will last for several months in the freezer. The finer you chop the vegetables, the more color and flavor they will impart to the broth. Roast the chicken carcasses in the oven to give the broth a more intense flavor. Do not roast the skins in the oven. The broth might taste bitter. If you want a stronger broth, simply boil down (reduce) a portion of it in a pot. Conversely, if you need a weaker broth, chop all ingredients into larger pieces. Then proceed in the same way. Always cook the broth without a lid and NEVER stir it. It would become cloudy, and much of the flavor would remain in the sieve when straining. You can cover everything with cold water once more, bring to a gentle boil as with the first broth, and cook for another 2 hours. This will give you a second broth. Although it won't be as intense as the first broth, it will be suitable for sauces. To use the broth as a neutral ingredient for many dishes, you should barely salt it. The smallest level teaspoon for the entire amount of broth is plenty. It's better to salt the final dish that contains the broth.