Why You Should Add Vinegar to Chicken Broth
Autumn is the perfect time to make your chicken stock at home – you end up with a soup-smelling house and a pot full of savory stock. Whether you are making your broth with fresh ingredients or accumulated trimmings, one secret ingredient will help make your chicken broth richer and more delicious.
Adding a few tablespoons of acid at the start of the broth boil will help break down collagen in the bones and tissues of the chicken, releasing extra gelatin, The Kitchn says . The result is a ready-made broth that freezes in the refrigerator, but even hot, you will notice the difference – a richer consistency and taste.
Any culinary acid can be used. Lemon juice will give your broth a citrusy flavor; vinegar or wine will be less noticeable after cooking. (Stick to white wine and light or colorless vinegar. Now is not the time for balsamic or Bordeaux.) Bonus tip: Freeze the broth in an ice cube tray (and put the frozen cubes in a freezer container or zippered bag) to have a small amount of tasty broth on hand for all your cooking needs.