Paleo Chicken Broth
Why This Recipe Works
This rich and well-rounded chicken broth is perfect for use across a wide range of paleo recipes—as a base for soups, stews, and sauces; as a cooking medium; and even on its own. Many recipes for chicken stock call for simmering a whole chicken, but we found that cutting the chicken into pieces yielded more flavor by providing more surface area for browning. We tested a variety of vegetables to round out our broth and found that onion enhanced the chicken flavor while also imparting a gentle sweetness. Chopping and then sautéing the onion in the pot after browning the chicken helped concentrate the onion’s flavor. We simmered pots of broth from 1 to 24 hours, and tasters agreed that at 4 hours, our broth had the best flavor—a deep, well-rounded chicken base with a slightly aromatic sweetness. After 8 hours, the broth began to taste slightly metallic, and further cooking gave way to bitter, harsh, and even burnt tones.