| Title: |
Chicken bone broth. |
| Authors: |
ADEY, MAXWELL |
| Source: |
Australian Gourmet Traveller; Jul2026, p84-87, 4p, 6 Color Photographs |
| Subject Terms: |
Cooking stocks; Collagen; Food storage; Soups; Cider vinegar; Cooking; Boiling (Cooking) |
| Abstract: |
The article focuses on the preparation of chicken bone broth, emphasizing the importance of slow simmering to extract collagen, minerals, and umami flavor from roasted chicken bones and aromatics. It details a method involving roasting bones and vegetables for caramelization, then simmering with apple cider vinegar and herbs for 12 to 14 hours to produce a rich, gelatinous broth. The broth can be consumed on its own or used as a base for dishes such as a Greek-inspired orzo soup with poached chicken, winter greens, and fried mint butter. Additional tips include skimming impurities early in cooking and storing the broth with or without its fat layer to extend shelf life. [Extracted from the article] |
| : |
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| Database: |
Complementary Index |