Sunday, November 24, 2013

How to make chicken broth at home

This is about the simplest way you can do this. If you want you can add vegetables or other ingredients like herbs. That's really the only difference between chicken stock and chicken broth. Broth normally has added salt, herbs, and other flavors. Stock is a simple base that you build on in soups in other dishes. I've also heard that stock is made mostly from bones while broth is made mostly from meat.  The advantage of making a stock, which this recipe really is, is that you control the amount of salt and other ingredients. That let's you have a very simple ingredient that you can build on in a lot of different recipes.

  • 1 Leftover cooked chicken
  • Water
  • Salt (optional)
  • Carrots and other vegetables (optional)
  • Herbs like sage, bay leaf, ect. (optional)

  1. Put leftover chicken parts in a crock-pot or large pot
  2. Fill up with water
  3. Bring to a boil
  4. Reduce heat and let simmer for about 4 hours
  5. Remove large pieces with a slotted spoon
  6. Strain stock through a sieve
  7. Freeze in ice-cube trays for easy 2 oz portions or even freeze in a large muffin tin for cup size portions, then store in a zip lock bag in the freezer. This will last for several months in the freezer.


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