Basic Chicken Broth

It’s a pity to waste any of the flavor from meat or bones. That’s why broths are the cook’s best friend. And of all the broths, chicken broth is arguably the easiest to make and the most versatile. Many butchers sell chicken carcasses that have had the breasts and legs cut off but still have plenty of meat and flavor in them. You can also use whole pieces of chicken.

I always add aromatics—ginger, shallots, garlic—but sometimes omit one or another of them. I don’t season the broth u