Chef Yann Nury is bringing back the forgotten skill of making homemade chicken broth in professional kitchens. While many restaurants opt for store-bought alternatives due to time and cost constraints, Nury believes that homemade broth offers a purer flavor that enhances dishes such as his winter vegetable soup. Nury’s method involves poaching a whole chicken and lightly sautéing vegetables and herbs to create a clear, golden broth without constant skimming.
The winter vegetable soup recipe calls for eight cups of Nury’s signature broth, along with root vegetables and sage, topped with sourdough croutons fried in sage-infused olive oil for a complex taste. Nury also uses the broth in various dishes, including pasta sauce, to deglaze pans, steam vegetables, and cook rice or beans, as it adds a savory note and extra protein to meals.
Nury shares his chicken broth recipe, which includes ingredients such as a whole chicken, garlic, onions, carrots, turnips, parsnip, and herbs. The broth-making process involves briefly boiling the chicken to remove any impurities, cooking vegetables with the chicken in water for about 2 hours, and straining the liquid for a flavorful broth that can be stored in the fridge or freezer.
With homemade chicken broth making a comeback in professional kitchens and at home, Chef Yann Nury’s method provides a delicious and versatile addition to various dishes, enhancing the overall flavor and quality of meals.