Homemade Chicken Broth

Homemade Chicken Broth

Homemade Chicken Broth

Making broth isn’t an exact recipe. It’s up to your taste.  The best way to always have the ingredients on hand to make Chicken (beef, veggie or fish) broth is to keep a bag in the freezer ready to fill.  If you eat chicken for dinner, throw the bones into the bag.  If you have veggie scraps throw them in there too.  When it’s full start a pot.

Broth takes a while to cook 6- 18 hours sometimes longer.  The reason for these long cooking times is so the collagen, marrow, and calcium will break down and leach into the liquid which is why vinegar is added.  Not positive but vinegar is thought to help the calcium leach out of the bones. It doesn’t have a vinegar taste in the end, so if it helps, why not.

What Veggies To Use?

The most common for chicken broth are carrots, celery, onions, parsley, and garlic. You can use any veggies you like. I add the veggies later on so they aren’t complete mush because I reuse them in Chicken Noodle Soup. You can play around with it and find out what works best for you.You can also throw everything in at once (except salt, pepper, and parsley) into a crockpot and let it go for 12-18 hours.

Storage

Store in the fridge for up to a week or freeze.  It will freeze well for months. Another cool trick is to freeze it in ice cube trays then transfer to a bag. Use the broth ice cubes to add more flavor to dishes.

 

How to Make Homemade Chicken Broth

Replace the chicken carcass with fish or beef bones to make different broths.

Ingredients:

One chicken carcass

2 Tbsp vinegar

One whole onion

Two whole carrots

Three celery stalks

One Tbsp minced garlic

Salt

Pepper

Parsley

Directions:

  • In a large pot, add carcass and fill with enough water to cover it.  Add two Tbsp vinegar and let sit at room temp for thirty minutes.
  • Bring to a boil.
  • Cover and simmer for 6 hours
  • Remove scum on top as needed
  • Add the Following
    •  more water as needed throughout cooking
    •  one large onion cut into large chunks
    •  two whole carrots, peeled and cut in half
    •  three celery stalks, cut in half garlic
    •  pepper
  • Simmer for another 2-4 hour
  • Last 30 min add salt, pepper, and parsley to taste
  • Let cool
  • Strain the liquid
  • Compost or trash the remains(don’t give it to your dog, chicken bones choke them)

In the end, you can have any amount of broth. It depends on how much water was added.  I usually come out with about 4 cups condensed then I double that to make 8 cups.  If you need more add a little more water but you will have to adjust the spices.

Let cool, refrigerate or freeze until needed.

Scrape fat off the top of broth and save. You can use this to grease pans for sauteing chicken, onions and other veggies.

Store in mason jars

Freeze into ice cube trays then remove and put into a labeled freezer bag.

Substitute for water in a lot of dishes to add flavor.



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