Homemade Chicken Stock
Unlock Flavor: Mastering Homemade Chicken Broth
Forget those bland, sodium-laden store-bought broths! Making your own Homemade Chicken Broth is surprisingly easy, incredibly rewarding, and unlocks a depth of flavor that will elevate all your soups, stews, and sauces. Plus, you’re reducing food waste by utilizing the entire chicken – from roast chicken carcass to leftover bones. This isn’t just a recipe; it’s a kitchen staple.
Why Make Your Own?
The benefits of homemade chicken broth are numerous. First, the flavor is unmatched. You control the ingredients, ensuring a rich, savory base for your culinary creations. Second, it’s healthier. You avoid the preservatives, excessive salt, and artificial flavors often found in commercial broths. Third, it’s economical. Using leftover chicken bones and vegetable scraps transforms what would otherwise be waste into liquid gold. Finally, it’s incredibly versatile. Beyond soups, use it to braise meats, cook grains, or even as a base for pan sauces.
What You’ll Need
This recipe is wonderfully simple. You likely have many of the ingredients on hand already. The key is using a good quality chicken carcass and fresh vegetables. Don’t be afraid to experiment with different herbs and vegetables to customize the flavor to your liking!
From Pot to Preservation
Once your broth has simmered to perfection, the possibilities are endless. You can enjoy it immediately, or preserve it for future use. Freezing is a convenient option for short-term storage, while pressure canning allows you to enjoy your homemade broth for months to come. We’ve included detailed instructions for both methods in the recipe.
Frequently Asked Questions
Q: Can I use a rotisserie chicken carcass?
A: Absolutely! Rotisserie chickens make excellent broth. Just ensure you remove any excess skin or fat if desired.
Q: What kind of vegetables can I use?
A: While carrots and celery are classic, feel free to add onions, parsnips, leeks, or any other vegetable scraps you have on hand.
Q: Can I add herbs other than parsley and thyme?
A: Yes! Rosemary, sage, and bay leaves are all excellent additions.
Q: How long can I store homemade chicken broth?
A: In the refrigerator, it will last for about 4-5 days. Frozen, it can last for several months. Properly pressure-canned broth can last for a year or more.
Q: What can I do with the solids leftover after straining the broth?
A: As mentioned in the recipe, the solids are great for your furry friend! They make a nutritious addition to dog food.
Ready to unlock a world of flavor? Let’s get cooking!
Homemade Chicken Broth
Ingredients
- 1 whole Chicken Carcass
- 2 medium Carrots or any garden scraps
- 2 stalks Celery
- 10 sprigs Parsley
- 5 sprigs Thyme
- 2 leaves Bay Leaves
- to taste Salt
- to taste Pepper
Instructions
- Place all ingredients in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and boil for 2 hours.
- Strain the solids from the broth and save for dog food.
- To preserve the stock for later use you can freeze or can.
- Option 1: Freeze - Simply let the broth cool and ladle into freezer containers.
- Option 2: Pressure canning - Prepare pressure canner, jars and lids 30 min before stock is finished. Ladle hot stock into hot jars leaving a 1″ head space. Screw on lid and band. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium heat. Vent steam for 10 min then close vent. Continue heating to achieve 10lbs pressure. Process for 25 min. Turn off heat. Let pressure return to 0. Open vent and remove lid. Wait 10 min then remove jars.
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