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American Chicken Broth

Serves 4 to 6 Soup chicken, Soups

American Chicken Broth

American Chicken Broth is a staple of cozy home kitchens across the United States. It’s the kind of dish that makes its way to the stovetop on a quiet Sunday afternoon, simmering away as the heart of a homemade meal. This version captures the spirit of family cooking, where the salt is measured by instinct and the fat is embraced rather than feared, creating a broth that's both rich and comforting.

This broth should taste velvety and savory, with the essence of chicken deeply infused into every spoonful. The sweetness of carrots and the subtle aroma of bay leaf round out the flavor, making it a perfect base for soups or a warm, standalone bowl on a chilly day.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing your aromatics. Peel and roughly chop 1 onion and 2 carrots. In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and carrots. Stir occasionally, allowing them to soften and release their aroma without browning, about 5-7 minutes.
  2. Add 700 g of chicken pieces to the pot. Stir them gently with the softened vegetables, ensuring the chicken is coated in the oil and begins to turn opaque and lightly golden in spots. This step helps to build a deeper flavor base for your broth.
  3. Pour in 1.8 liters of water, making sure it covers the chicken and vegetables completely. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a gentle simmer.
  4. Allow the broth to simmer uncovered. As it cooks, you will notice a foam forming on the surface. Skim this off periodically with a spoon to keep the broth clear. Continue simmering until the chicken is fully cooked and the flavors have melded, about 45 minutes to 1 hour. The broth should have a rich aroma and a light golden color.
  5. Once the broth is done simmering, taste it and season with fine sea salt and black pepper to your liking. Remove the bay leaf and discard it. If desired, you can finish the broth with a drizzle of olive oil for added richness before serving.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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