If you go to the soup aisle, you’ll see dozens of options for chicken broth: regular, organic, low-sodium, garlic, flavored, spiced, canned, boxed… you could even go the bouillion route – but why bother? You can save money and make your own delicious broth with just a few simple steps and a crockpot. (You know I love me some crockpot.)
Angelicious Homemade Chicken Broth
an Angelicious creation
Since I’m feeding a family of guys and my chicken habit, I like to make two roast chickens – so double the recipe if you have more!
1 chicken carcass (de-skinned & de-boned)
8-10 c cold water
Vegetable trimmings (carrots, onions, garlic – I keep all vegetable trimmings in a tub in the freezer and just toss a cup or two into the crockpot when it’s time for broth-making)
Or: 1/2 c. carrots, chopped into large chunks
1/2 onion, quartered (skins on)
3 celery ribs
4-6 cloves garlic
1 T pepper OR 6 peppercorns
1 T kosher salt
1 bay leaf
2 T dried parsley
Mix all ingredients and cover with water (add more as needed). Set to cook on low for 8-12 hours, then allow to cool.
Strain with fine sieve into freezer containers. If you want to get rid of any extra fat, refrigerate for 2-3 hours and skim the tops with a spoon.
Makes about 4-5 quarts; use in place of any recipe calling for broth or water + bouillion.
Some other ideas:
*splash onto green beans before steaming
*use as base for soups
*
[...] Don’t forget to save the bones for your homemade chicken broth! [...]