Make Your Own: Chicken Broth

Simple Yet Perfect Chicken Broth

Making your own broth can be done many ways, but all of the options are better than anything you’ll get from a box or can. As a child I remember my mom making turkey broth during the holidays with the left over turkey bones. She never really taught me what to do, but I watched and learned.

This version is a very basic, yet very perfect chicken broth that can be used a variety of ways. In the notes we’ll talk about other versions, but for now we’ll just focus on simple, basic and delicious. What’s better than that?

What You’ll Need:
1 whole chicken
1-2 tablespoons of sea salt
Black Peppercorns
4-5 bay leaves
Celery Stalks
1 large onion, chopped in half
1 leek, cut in half and rinsed
Rosemary
Thyme
Parsley
Water

Rinse chicken and place in the bottom of a very large stock pot. Add everything but the water. Once everything is in the pot, add water to cover the ingredients. I like to fill the pot up to about an inch and half from the top. Bring to a boil. Be very careful not to over boil.

Once it’s at a rolling boil, reduce heat to low, cover pot and cook for at a few hours until broth is a lovely brown color. Remove pot from heat and let cool uncovered.

Remove chicken from the pot before cooling broth. (Note: The chicken will most likely fall apart. Don’t worry when it does!) and put it in a bowl to cool.

Strain broth into a very large bowl. You may need to strain a few times and then place strained broth into storage containers. (Note: I like to put the broth into quart jars and then freeze them. Be sure not to fill it completely to the top or the jar will break when freezing. Leave at least and inch of empty space so that the broth can expand as it freezes without breakage.) Dispose of all the bits except for the chicken.

Once the chicken is cool remove meat from the bones. The chicken can be used in a casserole, soup, quesadillas, enchiladas, bbq, lasagna, etc. Use your imagination!

The chicken broth itself can be used in any recipe that calls for such. Makes 6-8 quarts depending on the size of your pot, plus 2-4 cups of chicken depending on the size of the chicken used.

Notes: Another way to make broth is to take the left over pieces of a chicken after you’ve roasted it and eaten what you like, throw them into the pot with herbs, salt, pepper and/or veggies. To make vegetable broth use the same method, minus the chicken and substitute carrots, leeks, turnips, parsnips, sweet potatoes, etc. Any veggie you like will work, along with herbs, salt and pepper. Then strain the broth off of the veggies after cooking and you have a lovely vegetable broth that can be used just as you would chicken broth. This method can also be done on a turkey to make turkey broth.

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