CHICKEN BROTH
On the first weekend of every month, I roast a chicken with carrots, onions, celery, garlic, salt, pepper, paprika, bay leaves, and water. I throw everything into my dutch oven and cook at 400 degrees for 2 hours or until the internal temperature is 165 degrees F. We eat the chicken for dinner, and then later that night or the next day, I make my broth.
Every time I chop an onion, peel a root vegetable or cut the ends off my celery, I save it for broth scraps. I keep a Ziploc bag in the freezer and wash it between uses. I keep everything in the pot and take as much leftover meat off the chicken as possible and whatever carrots are left. Then I add the scraps and 12-16 cups of water, salt & pepper and slowly simmer on low for four or so hours, often stirring (because it smells so good I'll take any chance to stand over the pot, lol)
After 4 hours, I remove the pot from the heat and cool it slightly. Then I start with the first strain into a smaller pot. The dutch oven is usually too heavy to lift, so I use a measuring cup to pour. After the first strain, I use a smaller stainer and my funnel to get the broth into my tall mason jars. I use these because they fit in the side of my freezer door.
When I have the time, I'll make a batch of soup to keep in the freezer. I put four cups of stock into a new pot, add 2-3 freshly chopped carrots and simmer until they become tender, then add 3/4 cup of previously cooked rice or pasta, and whatever left over chicken you have.
I've been doing this for the last year or so, and It's a routine I find handy. I love that I'm using up what most would consider tossing away. It's healthy, low sodium and preservative-free. I also make vegetable broth using scraps. I'll share that method the next time I make it.
Happy Tuesday, Friends!
Megan, xo