Preparation German chicken broth recipe

German Chicken Broth Recipe! So easy to make!

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German Chicken Broth Recipe

Chicken broth is called Hühnerbrühe in Germany. The chicken broth made with this German chicken broth recipe can be frozen. You can easily divide the ingredients of the German chicken broth recipe to make less broth Or multiply to make more.

Ingredients for German chicken broth recipe:

  • 6 l (6.34 qt) of cold water
  • 3000 g (6.61 lb) of chicken thighs and drumsticks
  • 500g (1.1 lb) of leeks
  • 600g (1.32 lb) of onions
  • 500 g (1.1 lb) of carrots
  • 400 g 14.1 oz) of celery root
  • 1 bunch of parsley 130 g (4.58 oz) without stems 100 g – (3.52 oz)
  • 4 cloves
  • 3 bay leaves
  • 6 juniper berries
  • 8 black peppercorns
  • 6 teaspoons of salt

Ingredients German chicken broth recipe

Preparation of German chicken broth recipe:

Use a large saucepan filled up with the cold water and salt. Wash the chicken thighs and drumsticks under running water and add to the pot. Peel the carrots, celery root, and onion. Cut into chunky pieces and add to the water. Wash the leeks cut the leeks and add to the saucepan. Hold the bunch of parsley with your hand to cut off the stems. Wash under running water and add to the pot. Add juniper berries, cloves, bay leaves, and pepper corns to it. Mix ingredients with a large wooden spoon, cover the saucepan and bring the broth to a boil. Turn the heat back in between medium low – medium and let it cook for about 4 ½ hours.

Making German chicken broth recipe

After cooking time of the broth, use a spider strainer to take the vegetables and chicken meat out. Place it in a bowl holding a colander. Place a wire mesh sieve lined with a cheesecloth on top of a separate sauce pan. Pour the broth through it. Bring it again to a boil and turn the heat off. 

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Let the broth cool down before storing it in the freezer. You can use the broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course soups.

German chicken broth recipe

 

 

 

 

  • WorthWords

    As lovely at the jars look, this method may not be safe in terms of botulism and while you may decide to take the risk yourself, it’s not a good idea to give as gifts without explaining said risks to recipients.

    Although rare, the majority of botulism outbreaks in the US are from improperly canned foods.
    From the CDC : Pressure canning is the only recommended method for canning low-acid foods.

    • The Oma Way

      WorthWords, thank you for paying attention to my website, especially to the canned chicken broth. This post is more about the recipe for the chicken broth. The canning is secondary as an option how to preserve it if not used. I conducted research on various ways to preserve the broth. I agree, this method may not be as safe as the pressure method. However, it was widely used during my childhood in the town where I grew up. For people who are not able to can, and are not comfortable with the oven method can always use the pressure canning or freeze the broth.

      I agree, we all should be worried about food safety and contamination. Yours, Oma

      • WorthWords

        It’s a Great blog!
        Ive read of many people who oven can still in Europe in the same way as their parents and grandparents have so there is a rich tradition, but it’s not recommended as with botulism spore contamination there may be no gas, odor or taste.

        However, There is one further safety measure with stock – when it’s time to use, boiling for 10 mins should denature botolism toxin.

        • The Oma Way

          WorthWords thanks, for your comment. I know, but I did a lot of research, and therefore know about the discussion of oven canning or not. I never had any problems with it. I can understand, that a beginner of canning wouldn’t have the experience to apply the rules of the process of canning. Therefore preserving food with the method of canning should be a different post with more explanations. Yours, Oma