Tuesday, January 18, 2011

Homemade chicken broth

I've said it before and I'll say it again: the world would be a better place with 4-day work weeks and 3-day weekends. There is a day to take care of chores around the house, a day to run errands around town, and a day to hunker down and cook!!!! I think we wrecked and repaired the kitchen 5 times today: carrot-kale smoothies and porridge for breakfast, granola, chicken broth, pretzels (courtesy of John), and spinach-cashew pesto. I'll share the others later, but right now I want to rant and rave about homemade chicken broth.

Broth is definitely a pantry staple and the organic brands can cost a pretty penny. It couldn't be easier to make and, when made this way, you reap huge benefits because you also have this wonderfully moist chicken that can be used for a couple meals during the week! So do this:
Homemade Chicken Broth
  • Buy a local, free range whole chicken (rinse before adding to the pot)
  • 3-5 organic carrots, washed and roughly chopped
  • 2-4 organic celery stalks, washed and roughly chopped
  • 1 organic yellow onion, washed and roughly chopped without removing skin
  • 2 bay leaves
  • 2-3 tsp peppercorns
  • 2 whole cloves
  • 1 tsp kosher salt
    • Place rinsed chicken in large stock pot
    • Toss in all other ingredients
    • Add water until top of chicken is just underwater
    • Bring to boil, reduce to simmer, and simmer for 1 1/2 - 2 hours with lid covering majority of pot but leaving an opening to allow for some reducing
    • When done, remove chicken and pull meat off of bones; refrigerate or freeze for future meals
    • Pour broth through a fine mess strainer, cool and refrigerate
    • Skim fat off top of broth and use or freeze in 2 C proportions (Gran recommends using ziplock freezer bags as they store easily and thaw quickly in a pinch)
While a large portion of our day was spent in the kitchen, we also managed to squeeze in a monster tea party and a stroll in the snow!

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