Brown Chicken Broth

Bouillon Brun de Volaille

Preparation info

  • Makes

    2½ quarts

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

When I once made this broth for a friend who was in the hospital, his only complaint was that it was so concentrated that he had to dilute it with water. It is, in fact, so flavorful and meaty that you can strain it through a cloth and serve it as consommé. Or, if you want to go all out, use chicken broth instead of water in the recipe below to create an authentic double consommé.

To be sure of success, you must first cook the cut-up chickens or ch