Cook every part - Chicken broth (with some meat) from chicken back/carcass, and wing tips

Name: Cook every part - Chicken broth (with some meat) from chicken back/carcass, and wing tips
Cuisine: British
Ingredients: 1 chicken back and carcass (from whole chicken); Unwanted Chicken wing tips; 1 onion cut in half; 1 cinnamon stick (optional); pods Cardamom just 3 (I put more as the ones I had were old and dry 🙄); 2 bay leaves; Piece ginger; 1 carrot; Cold water; Salt

Linda L. @lindzi

Lebanese

This is the PERFECT part of the chicken that’ll give you the richest stock as it holds all the flavours.

Of course you can ignore all the spices and ingredients I put, but that’s what we usually add when making meat broth in Lebanon

This is the PERFECT part of the chicken that’ll give you the richest stock as it holds all the flavours.

Of course you can ignore all the spices and ingredients I put, but that’s what we usually add when making meat broth in Lebanon

Linda L. @lindzi

Lebanese

This is the PERFECT part of the chicken that’ll give you the richest stock as it holds all the flavours.

Of course you can ignore all the spices and ingredients I put, but that’s what we usually add when making meat broth in Lebanon

This is the PERFECT part of the chicken that’ll give you the richest stock as it holds all the flavours.

Of course you can ignore all the spices and ingredients I put, but that’s what we usually add when making meat broth in Lebanon

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Ingredients

1chicken back and carcass (from whole chicken)
Cutting chicken into 8 parts
Unwanted Chicken wing tips
Chicken wing tip’ tip
1onion cut in half
1cinnamon stick (optional)
1 leek greens or celery stick
podsCardamom just 3 (I put more as the ones I had were old and dry 🙄)
2bay leaves
Pieceginger
1carrot
Cold water
Salt

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Steps

1

Add all the ingredients in a big pot
2

Cover with cold water. Cook on medium to high heat.
3

Bring to boil and remove the scum that forms on the surface using a spoon.
4

Reduce the heat to very low (level 2), cover and cook for 2h.
5

Once it’s cook, use a sift to drain the broth into another pot of container.
6

Now it becomes easier too to remove the meat that’s on the back and around the carcass and throw in the soup or eat however you like!
7

You can use the broth for cooking or to make soup immediately or distribute in containers and freeze to use later. (Can freeze up to 6 months, or refrigerate for up to 5 days)

Tips

Cutting chicken into 8 parts

Buying a whole chicken might not be a very common thing among a lot of people but I personally find it efficient on so many levels. 1- It's cheaper. 2- You get more varieties of chicken parts. 3- You can make a delicious and flavourful broth. It's very common to buy fresh whole chicken from the butcher, and it's very easy to cut it into 8 different pieces. You can cook the ones you want and freeze the rest to use later.

Chicken wing tip’ tip

Chicken wing tips often get wasted after being cooked as they’re not meaty and they get burnt quickly while cooking. I find it more effective to cut the tip part of the wing and make stock with it or just freeze for later and throw in the soup when you’re making some. It’ll make it more flavourful and tasty.

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