Seungwoo Dad's Chicken Broth

Name: Seungwoo Dad's Chicken Broth
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 whole chicken (about 750g excluding breast meat); 1.5L water; 1 onion; 2 carrots; 2 leeks; 5 cloves garlic

A basic chicken broth with a natural and mellow umami flavor, made by cutting a whole chicken into joint pieces to increase surface area and simmering it with vegetables.

1 hr 15 min Difficulty Easy Sauces & basics

Main ingredients

ChickenOnionCarrotLeekGarlic

Ingredients needed 4 servings

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Chicken Onion Carrot Leek Garlic

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1 whole chicken (about 750g excluding breast meat)

1.5L water

1 onion

2 carrots

2 leeks

5 cloves garlic

Recipe

Remove internal organs and fat from the chicken, wash thoroughly, and cut into pieces at the joints.
Combine chicken, cold water, and roughly chopped vegetables in a pot and bring to a boil over high heat.
Once boiling, reduce heat to low and simmer gently for 1 hour, then strain through a fine sieve.

Cooking tips

Adding chicken feet, purchased separately, will make the broth thicker due to collagen, allowing for a great consistency and rich umami flavor in sauces without needing thickeners.
Sautéing the vegetables before simmering will add a golden hue to the broth, but simmering them directly without sautéing preserves their fresh and intense aroma.
If the broth boils vigorously, the bones and meat will mix, making the broth cloudy. Therefore, controlling the heat to maintain a barely simmering temperature is key.
You don't need to skim off oil or foam during cooking. Simply strain through a fine sieve at the end or remove the solidified fat after refrigerating, making the process much simpler.

Recommended for

Those who want a base broth with a natural and mellow flavor, less intense than commercial liquid stocks.
Those who want to make their own all-purpose chicken stock to elevate the taste and depth of various Western sauces or soup dishes.
Those who want to efficiently make a rich broth from the bones of a whole chicken, after using the breast meat for grilling or frying.

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