I've been making this for as long as I can remember. My freezer is always stocked with chcken broth. The type of chicken you use doesn't really matter -- just make sure it's bone-in. I always use a huge pot, because I add about 5 lbs. of chicken pieces (or one whole chicken) and lots of extra goodies. My broth is similar to this recipe, but I've perfected it over the years to make it even heartier. To a large pot, I add 6 to 8 scrubbed carrots, cut in half; leafy tops from 6 celery stalks (and sometimes the ribs too); green tops from one large bunch of green onions; and one large onion, quartered. Add the chicken and water to cover. Add a palm full of black peppercorns; salt to taste; and 4 bay leaves. Sometimes I add herbs, such as Tarragon. Simmer a couple of hours or so. After cooking, I place the whole pot in the garage or back porch (if it's winter) and forget about it until the following day. Then, skim off the fat. Remove the chicken and carrots and set aside. Strain the broth and remaining vegetables through a collander into a large bowl. With clean hands, squeeze the vegatables from the collander into the broth until the vegetable are "dry." You'll get more nutrients, delicious flavor, and less waste by doing this. Freeze the broth in containers. Now debone the chicken and use it right away or freeze it in baggies for later use. Use the carrots for soup or your evening meal. heated in the microwave with a pat of butter and seasonings. So good!
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