Roasted vegetables transform classic chicken broth recipes
Although it might seem that in a classic recipe for chicken broth, not much can be altered... in the kitchen, anything is possible. Since I discovered this method, I often return to it, especially in winter. This version of the broth is more concentrated and aromatic.
The recipe for classic chicken broth is very simple, yet there are numerous ways to make it. That's why every home tastes a bit different. 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
The best example is roasted onion. Many of us can't imagine broth without it, as it adds sweetness to the soup. Others completely skip it. However, this time I’m not talking about flavour, but rather the ingredients' preparation method. Perhaps the 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 a 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 a specific time. 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 the meat you prefer 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, which will give a distinctive flavour, 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 quite generously with salt and pepper to taste. Drizzle with olive oil or oil.
- Put into an oven preheated to 200°C (390°F) and roast for about an hour. The vegetables and meat should become 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.
