German Chicken Broth Recipe – Hühnerbrühe
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
Preparation of the broth:
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.
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.
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.