October 31, 2009

Homemade Chicken Broth

Homemade stock is so much tastier, healthier, and cheaper than the store-bought alternative. After we eat a Smoke Alarm Chicken for dinner, P takes the carcass and makes this delicious broth. Sometimes we make a soup right away - otherwise we put the broth in the freezer for later use.

Ingredients
  • entire chicken carcass
  • 2 stalks celery
  • 1 carrot, cut into a few chunks
  • 1 small yellow onion, quartered
  • 2 bay leaves
  • small handful black peppercorns
  • several sprigs parsley, thyme, rosemary and oregano

Place chicken bones in a large stock pot. Cover with water (about 14 cups). Add celery stalks, carrot, onion, bay leaves, peppercorn and herbs (tied into a bundle with cooking twine).

Bring pot to a boil . Cover, reduce heat to low, and cook overnight.

The next morning, thoroughly strain broth. Salt to taste.

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