Sunday, January 30, 2011

Homemade Chicken Broth


Hopefully all of you have conquered your fear of raw whole chicken, giblets and all.  Now let's take that little guy and make a broth out of him.  It is smart cooking when you use one meal to make another.  You can use this broth to make soup or to use in any recipe that calls for chicken broth.  If I am not going to use this the same day I make it, I cool the broth, then freeze it into 2-4 cup servings.  Make sure to label the size of the servings and the date it was made.   

This is a delicious broth that takes a good 8 hours of simmering to perfection.  I would recommend using a crock pot.  My husband and I used to simmer the broth on the stove top overnight while we were sleeping.  I then became worried about carbon monoxide poison and becoming a victim of it.  It would be awful if we woke up one day and were dead.  So investing in a crock pot is a very good idea.  It can totally save your life.  The crock pot company should use this as their marketing slogan, for sure.  

So get out your rotting carcasses, and let's make some broth!


Homemade Chicken Broth

1 chicken carcass
9 cups water
1 large onion
1 celery stock, chopped in half
4 whole garlic cloves
1 medium carrot, chopped in half
1 teaspoon dried thyme
1 Tablespoon dried parsley
1 bay leaf
10 peppercorns                         
1 teaspoon salt
1 teaspoon onion powder       

Throw into a pot or slow cooker, and simmer for 8 hours.  Could this be easier, or what?

1 comment:

  1. Hi Janna,
    I am writing you to say thanks for this chicken broth recipe. I am laughing that I am now roasting a chicken just so I can make that good broth. I made it a few months ago and now I don't want to go back to regular chicken broth. You inspired me not to be afraid of the bones.

    Have a great day.

    Becky

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