Bouillon de Poulet
Warm up your kitchen with the comforting and aromatic essence of *Bouillon de Poulet*, a classic French chicken broth recipe that's as nourishing as it is versatile. Crafted with a whole chicken simmered to perfection alongside garden-fresh vegetables like carrots, leek, celery, and onion, this broth is infused with the earthy goodness of thyme, parsley, bay leaves, and cloves. The result is a clear, golden liquid brimming with rich, savory flavor—a true testament to the slow-cooked magic of traditional French cuisine. This recipe is not only easy to make, but it also fills your home with an irresistible aroma. Use *Bouillon de Poulet* as a base for soups, stews, or sauces, or simply savor it as a wholesome, restorative beverage. Whether you're stocking your freezer or serving it straight from the pot, this broth is a must-have kitchen staple. Perfect for cozy evenings or meal prep, this homemade chicken bouillon is a celebration of simplicity and taste. Keywords: French chicken bouillon, homemade chicken broth, traditional French recipe, aromatic broth, healthy meal prep.
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Recipe Information
Ingredients
- 1 about 3 to 4 pounds whole chicken
- 3 liters water
- 2 medium, peeled and chopped carrots
- 2 chopped celery stalks
- 1 large, peeled and quartered onion
- 4 peeled and smashed garlic cloves
- 1 small bunch fresh parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 1 chopped and rinsed well leek
- 3 cloves
Instructions
Rinse the whole chicken under cold water and remove any excess fat or leftover feathers. Place the chicken in a large stockpot.
Add 3 liters of water to the pot, ensuring the chicken is fully submerged.
Bring the water to a gentle boil over medium heat, skimming off any foam or scum that rises to the surface with a spoon to keep the broth clear.
Reduce the heat to low and add the carrots, celery, onion, garlic, parsley, thyme, bay leaves, black peppercorns, salt, leek, and cloves.
Cover the pot partially with a lid, allowing some steam to escape, and let it simmer gently for at least 2 to 3 hours. The slow simmering helps extract maximum flavor.
Occasionally stir the ingredients and check the pot, adding a bit of hot water if necessary to keep the ingredients submerged.
After 2 to 3 hours, remove the pot from heat. Carefully remove the chicken and set it aside to cool slightly.
Once the chicken is cool enough to handle, you can shred the meat to use in other dishes, discarding the bones and skin.
Strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl. Discard the solid vegetables and herbs.
Taste and adjust the seasoning with more salt if necessary.
Let the broth cool to room temperature; then store it in airtight containers in the refrigerator for up to 3 days or freeze for longer storage. Skim any solidified fat off the top before using.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
