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October 3, 2007
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. 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
Water
1-2 teaspoons of sea salt
1-2 teaspoons of black Pepper
4-5 bay leaves
Rinse chicken and place in the bottom of a large stock pot. Add enough water to cover the chicken completely. Add salt, pepper and bay leaves. (Note: If you have a smaller chicken go with less salt and pepper. If it's a bigger one then go with more.)
Cover pot and bring to a boil. Reduce heat to a simmer and cook for at 1-2 hours until broth is a lovely golden brown color. Remove chicken from pot (Note: The chicken will most likely fall apart. Don't worry when it does!) and put it in a container 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.)
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, including the soup recipe linked above.
Makes 4-6 quarts depending on the size of the chicken plus 2-4 cups of chicken depending on the size of the chicken used.
Notes: You can also add in other herbs to the broth such as thyme or rosemary or even another herb that you might like. Onion makes a nice addition, as do celery, leeks and carrots, but keep in mind you won't be eating the veggies, but tossing them when the broth is done.
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.
Posted by Dianne at October 3, 2007 10:17 AM
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