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!