David Chang's Top Tip For Perfectly Seasoned Broths

They say too many chefs spoil the broth, but sometimes it's the lack of seasoning that makes a broth less than stellar. That's why Chef David Chang advocates for a pragmatic approach to cooking this basic. This ingredient is a great flavor enhancer and one you will turn to countless times to spruce up boiled potatoes, to use as the base for a homemade soup, or to ladle into a pot of arborio rice to make risotto. But before the chicken, beef bones, or vegetables ever touch the cooking liquid, Chang says your broth should already be flavorful. 

In a video posted on his Momofuku channel on YouTube, the cookbook author says you want to create a broth that is 90% ready to eat. This means whatever salt, herbs, spices, and aromatics you want to throw into the pot should be adding their magic touch to your water, creating a depth of taste that can be tweaked and finished at the end.

Use a big pot

Chang also notes that you shouldn't worry about your broth being too salty because you can always temper that sodium by adding more water. With this in mind, it is important to pick a tall stockpot to use to make your broth. This way if you need to add more H2O to balance out the salty element or simply because of evaporation, you have room. 

When you are ready to add the chicken to cook, you want to give yourself 45 minutes on the timer so it can cook all the way through. This addition is going to amplify the layers of flavor in your broth. When it's done, remove it from the rich broth and let it drain. Chang cautions that you do not want to add the meat back into the broth too soon because it will change the texture of the meat. But it is at this point you will want to adjust the seasonings to fit your taste buds.