Sunday, November 3, 2013

Homemade Chicken Broth

Ross was adamant about having "homemade" chicken noodle soup.....SO here we are!  This was surprisingly really easy :)  We made up the broth - and then used it with Homemade Chicken Noodle Soup - YUMMY!!!!

1 leftover chicken (aka carcass) with excess fat removed (rotisserie chicken works awesome)
2-3 ribs celery, if they have leaves on- don’t cut them off!

2 carrots or a handful of baby carrots
1/4 of a large onion, or 1/2 of a smaller one
3 cloves garlic, smashed with a knife
10 peppercorns
1 heaping tablespoon kosher salt
Herbs:  fresh sprigs of parsley, thyme, and a bay leaf.  Rosemary and sage also good.
OR use dried herbs.  I use 2 teaspoons each of sage, rosemary, and thyme, and also a handful of fresh parsley.

Trim any excess fat off of chicken.  Place all ingredients in a large stock pot and fill with water until it reaches about 1-2 inches over the top of the chicken (Generally that’s about 4 quarts for me, which is 16 cups).
Bring to a simmer and cover pot.  Simmer for 1 hour.  Strain mixture to remove solids.  Cool broth to room temp and then store in portioned containers in the freezer for up to 3 months, or in the fridge for about 5 days.  Quantity varies, but it will reduce in volume after simmering.

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