|Everything you need to make chicken broth is right here!
Last night’s roasted chicken dinner is seeing a new life today. In a previous post, I mentioned how we get at least 3 meals out of one chicken to feed our family of 6. While I’m saving the shredded chicken for another night, today I am making chicken stock to freeze and use in many of the soups and other savory recipes that we’ll prepare this Winter. You can read about the nutritional benefits of bone broths, such as this chicken stock here.
While I modify it a bit from time to time, my recipe for chicken broth is super simple!
1 gallon of water
1-2 chicken carcasses, picked pretty clean (I like to use 2, so I usually have one waiting in my freezer until the second carcass is ready)
1 small yellow onion, quartered
whatever veggie scraps are on hand (for us, that’s usually a few carrots, celery tops, broccoli stalks or a lonely leek)
I put my chicken carcass(es) in a 7-qt. Dutch Oven, or you could use a stock pot. Fill almost to the top with water. Add in the onion and veggie scraps and turn the stove to high until the water comes to a boil. Once it begins boiling, I turn the heat down to a simmer, put a lid on it and leave it alone to simmer for a few hours. Once it’s cooked down for a few hours, I turn the heat off until it’s cool enough to pull out the bones and what’s left of the veggies, then strain the stock from the pot.
What’s left is a couple of beautiful, golden quarts of homemade chicken stock!
And when you pull it out of your freezer to make made-from-scratch soup, your family and friends will think you are a culinary genius. You don’t have to tell them how incredibly simple and easy it was if you don’t want to. It can be our secret.
Update: A photo of the finished product:
|Just shy of 3 quarts chicken stock going into the deep freeze!