Discover the roasting twist in classic chicken broth
Although it might seem that a classic chicken broth recipe doesn't offer much room for change, in the kitchen, anything is possible. Since I learned this method, I often return to it, especially in winter. This version of broth is more concentrated and aromatic.
The recipe for classic chicken broth is very simple, but there are numerous ways to make it. That's why it tastes a bit different in every home. It’s also a matter of the ingredients you add, as there are many ways to season this soup. Even renowned chefs often have differing opinions on this topic.
Even more aroma
A great example is roasted onion. Many of us can't imagine broth without it, as it adds sweetness to the soup, while others completely skip it. However, this time, I’m not talking about flavor but rather the preparation method of the ingredients. Perhaps roasted onion inspired the preparation of other vegetables and meat this way? "Roasted" broth is gaining popularity, and it’s no wonder because roasted vegetables have a much better aroma than boiled ones. Therefore, such broth doesn't require as many spices.
Important first step
Broth starting in the oven rather than on the stove doesn’t require constant monitoring or adding ingredients at specific times. Place the ingredients on a tray, season with salt and pepper, drizzle with oil, and put it in the oven for an hour. During this time, they don't need our attention. You can prepare "roasted" broth with meat you like best, or with a mix such as beef, chicken, and duck. Include leeks, carrots, parsley root, and onion, just like in the boiled version. It’s worth adding fresh lovage for a distinctive flavor, as well as bay leaves, allspice, and dried mushrooms.
Roasted broth
Ingredients:
- Meat for broth - e.g., 2 chicken thighs, 2 wings, and beef brisket,
- 1 medium-sized onion,
- 4 carrots,
- 1 leek,
- 2 parsley roots,
- Half a celery root,
- 3 tablespoons fresh lovage,
- 4 allspice berries,
- 2-3 bay leaves,
- 3 cloves of garlic,
- Salt and pepper to taste,
- Oil or olive oil.
Method:
- Place meat and vegetables, cut into larger pieces, on a tray. Season generously with salt and pepper to taste. Drizzle with olive oil or oil.
- Put into an oven preheated to 390°F and roast for about an hour. The vegetables and meat should be golden brown.
- After roasting, transfer everything to a pot, cover with water, and add spices.
- Simmer over low heat for about 3 hours.
- Season to taste with salt and pepper.
