Make Chicken Broth in Just 45 Minutes With an Ounce of Gelatin
The most flavorful and richest chicken broth is usually cooked on the stove for hours . Here’s a way that doesn’t affect quality: Add packets of unflavored gelatin to your main ingredients and have a supply in less than an hour.
J. Kenji Lopez-Alt in his huge and highly informative new book The Food Lab , Serious Eats explains that chicken broth gets its body and texture from the connective tissue of chicken. When heated, collagen in connective tissue turns into gelatin, but this is a chemical process that takes hours.
Kenji’s scientific label? Add the packaged gelatin available in the Jelly section to finely chopped chicken carcasses (particularly food processor chopped chicken backs and wingtips) and other standard chicken stock ingredients such as water, onions, celery.
45 minutes of cooking plus time to shed excess fat, and you’ve got a rich, flavorful chicken stock that will make anyone think you’ve cooked for hours.
I tried it this weekend and it was the quickest way to make homemade chicken stock and soup.