FOOD NEWS
Marcus Samuelsson's Broth Tip For Making The Most Flavorful Soup
By Chase Shustack
Winter may be coming to an end, but that doesn’t mean you should stop welcoming great broth-making tips that will enhance your soups. Broth is easy to make and doesn’t demand any fancy ingredients to be good, but if you want a meatier broth, here’s what you should do.
While it’s highly recommended to add bones to a broth, celebrity chef Marcus Samuelsson also stresses that it’s equally important not to pull off any meat that are on the bones. The combination of meat and bones together will give the stock a much meatier and richer flavor without it being too overpowering the soup.
A good way to do this is to purchase a whole rotisserie chicken, tear it apart using your choice of knife, fork, or tongs, and then simply take out the bones of the chicken — plus, you’ll have pre-cooked shredded chicken for your soup. To get the most flavor possible, look for bones that have more tissue and collagen, like knuckles, joints, feet, marrow bones, and even chicken feet.