Chicken Broth 101

Chicken Broth 101

chicken -- see below

1 onion, quartered

3 garlic cloves, peeled

1 celery stalk, optional

2 bay leaves

1 tsp rosemary

1 tsp sage

Cavender's Greek Seasoning

S&P

"So, a whole chicken can be a little intimidating for sure!  I remember my first ever experience &  it happened when I was very young.  We lived on a farm when I was three & my father was very old-school.  We raised chickens... for dinner.  I can remember climbing up on the fence & peeking over at the tree stump & the axe.  It's true!  The truth is that once his head was gone, I was quite shocked as that chicken would run around the yard anyway.  Somehow, I've never forgot that picture and was not real excited about chicken for years to follow.  Well, I did overcome that memory, though I'm thankful we no longer have to pluck feathers!

There is nothing like the broth that comes from boiling your own chicken!  I can make three meals, very inexpensively, from just picking up a big pack of split bone-in breasts.  For example, I can boil the chicken one night to make Country Style Potato soup.  Then, save the chicken for Summer Quiche one night & Chicken Pot Pie the next.  Chicken with bone-in is so much cheaper and it comes off the bone in a snap.

Now, you can buy a pack of split breasts with skin on & bone in.  Or, you can purchase a whole chicken cut up... much cheaper.  You could even simply buy a whole chicken, just make sure to remove anything in the cavity, and that is the cheapest.  Just discard the part you don't like, but use it to make the broth & pitch it later.  What you cannot do is buy boneless skinless breast to make broth.... you needs the bones for the broth to be good, sorry!

So, it's very easy to make your own broth & very rewarding results will follow.  

Here goes:

1.   Wash your chicken, at least that's what "they" say we should do. 

2. Place the chicken in a stock pot & cover with water by at least 1 to 2 inches.  

3. Now, add the onion, garlic, celery (optional, as I don't' like it much), bay leaves, sage, rosemary, S & P.  I also add Cavender's Greek Seasoning , which I think is the perfect compliment to chicken recipes.  You can leave it off, but it's a great pairing & can be found right with the spices in most all groceries.  If you want to be fancy, you can add a fresh herb bouquet instead of dried.  Just gather fresh sage, rosemary & other herbs of your choice.  Simply bind them at the bottom with twine and toss them in the pot.

4.  Cook for 1 hour at a low boil, then remove chicken & set aside to cool. 

5. Place a large fine strainer on top of a bowl and drain the broth into the bowl.  Discard all the herbs & veggies remaining in the strainer.  Viola...  you made chicken broth!

6. You can return the broth to your stock pot to make whatever recipe you like.  You can easily remove the bones from the chicken, throw away the skin & place the meat in a Ziploc. Now, you have a head start on tomorrow night's dinner:)