Yes, broth is something you can make on your own.
No you don’t always buy it from the store.
This recipe is not too complicated and it would nicely store in your freezer. You can serve it on its own or use it to make your favorite soups and many other dishes, like our famous chicken rice.
The cinnamon makes this recipe more flavorful. If you do not like a strong taste, cut the ingredient portions in half.
Also try our Beef Broth recipe.
Cinnamon scented Chicken Broth
- 1 kg whole chicken or bone-in, skin-on chicken parts (breasts, thighs, drumsticks)
- 1 large onion, peeled and cut in quarters
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 1 cardamom grain
- 1 lemon peel or 1/2 lemon
- 1 whole nutmeg or 1/2 tsp grated nutmeg
- 3 bay leaves
- 7 black peppercorns
- Salt and pepper to taste
- 1 large carrot, peeled and cut in large chunks (optional)
- 3 stalk celery, scrubbed and cut in large chunks (optional)
- Wash all chicken parts and place them in a deep boiling pot.
- When using the whole chicken, make sure the tail is cut out.
- Add enough water to cover the chicken and bring to a boil.
- Right before the boiling point, the scum will start surfacing out. Scoop off the top as much as you can with a fine tea strainer.
- Transfer chicken and water to a pressure cooker and add all the remaining ingredients.
- Cook until the meat is tender and well done. Cooking time varies depending on the pot you’re using: 15 mn for an electrical pressure cooker, 30 mn for a classic pressure cooker, 90 minutes for a classic boiling pot.
- Once cooked, take the chicken out of the water, cut off all of the meat and set aside for later use.
- Strain the broth and throw out the solids, keeping only the vegetables if you wish.
- Serve instantly, save in the fridge for up to 2 weeks or store in the freezer.