Broth Recipes

Chicken on the bone should be used to add a rich flavor to the broth. But it is handy to know that 1 pound of boneless chicken yields about 4 cups of cooked chicken. To avoid a possible chlorine taste in broth, make it with spring or filtered water.

Cook's credits this technique to Edna Lewis' book "In Pursuit of Flavor." To make soup, rather than stock to be used in various ways, they use a whole chicken; they saute the breast meat first and reserve it, make the stock with the rest of the chicken, and add the white meat to the soup along with vegetables, noodles, etc. as desired. I usually use backs and necks, and sometimes reduce this broth further, but depending on the chicken it's usually tasty as is.

I saw this recipe in an old volume of Joy Of Cooking I think. It stated that these little clams make a delicious broth