One of the best ways to cook meat is to let it simmer at low temperature for a long time. This also works for chicken broth: it’s slowly simmered for several hours. But if you keep the pot on the stove for a long time, you’ll have to check on it from time to time. The good news is that in reality, you just need to heat the water with the chicken and vegetables and leave it overnight, wrapping it in a duvet, a fur coat, a woolen blanket, or any other item that can retain heat well. In 12 hours, the chicken will infuse the broth with aroma and flavor, while remaining very tender. So if you’re not in a hurry, definitely try making your broth this way.

Details:

This method will definitely work for making broth from turkey or other poultry. Using a whole chicken for the broth is not necessary: just the back or half of the breast is enough. For this amount of meat, it’s recommended to use a three-liter pot. If you’re using a whole bird, choose a pot that can hold it entirely, with some room to spare. In classic broth recipes, it’s suggested to discard the first water to achieve clarity. But if you simply remove the foam from the surface, the result won’t suffer much. Onion and carrot are needed for color and aroma. These are additional but not mandatory ingredients – you can still make broth without them, but the color will be less attractive and the taste less complex. This recipe is designed for when you don’t have time to cook but really want some broth (in the future). If you start making it in the evening, everything will be ready by morning; broth for breakfast is a healing thing. This recipe was found in Anatoly Golovkov’s book “Kitchen without Secrets,” and so far, it’s one of the easiest ways to get broth without worrying about anything.

Ingredients:

• Chicken – 1 whole bird that fits in your pot
•  Salt – 1-2 tablespoons
• Onion – 1 medium-sized bulb
• Carrot – 1 small one

How to Cook:

1. Put the chicken in a pot and cover with cold water, add salt. Rinse the carrot and onion well, trim the top of the carrot, and the roots of the onion, and add them to the chicken. There is no need to peel the vegetables entirely.
2. Place over high heat and bring to a boil. When the water boils, reduce the heat to moderate and let it simmer for 20 minutes.
3. After the time is up, turn off the heat and skim off the foam. Remove the carrot and onion – they are no longer needed.
4. Cover the pot tightly with a lid, wrap it very well in a blanket or other item of your choice, and place it somewhere where it won’t be disturbed. Go to bed!
5.  In the morning, you will find a wonderful golden broth and tender chicken meat in the pot, and if you wrapped it well, everything will still be warm – just right for breakfast.