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Time to make this recipePreparation: 6 mins.
Cooking time: 90 to 120 mins.
IngredientsBones and skin from one small chicken (which was
originally 3 to 4 lbs /
1.4 to 1.8 kg)
2 large carrots, washed, unpeeled, roughly chopped
2 sticks celery, washed, roughly chopped
1 one large onion, quartered; or 3 shallots, cut in half1 bay
leaf
1 teaspoon black pepper corns (5 mL)
4-6 cups water (1 to 1.5 litres)
YieldMakes about 4-5 cups of strained broth (1-1.25 litres)
Chicken Broth Priceperserving*chickenbones......... $0.00
carrots.............................. .0.31
celery..................................0.70onion.................................
0.45
bayleaf/spices..........
0.05Total................................... $1.51
Recipemakes5cupsEachcupbroth.......$0.30
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5
7
6Chicken Broth
To make the chicken broth, rst let
your chicken (5)cool enough so thatyou can remove the meat and
skin
without burning your ngers. Or, cover,
put in the fridge, and clean the chicken
the next day.
Carefully remove the meat from the
bones (6). Toss the skin in with thebones, to avour the stock.
The reserved
chicken can be eaten in a sandwich,frozen, or reserved for
Homemade
Chicken Noodle Soup (page 7).
Place chicken bones and skin in a big,
empty pot.
Roughly cut up the celery, carrots
and onions (7). The celery can be a bityellow, the carrots can
be cleaned but
unpeeled. Add to your pot. Add bay leaf,
peppercorns.
Add a bunch of water, about 4-6 cups,
depending on the size of your pot. It is
not necessary to cover the ingredients
with water entirely (8).
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9
Bring the ingredients to a boil, and then reduce heat, and
cover. Adjust the heat to a slow
simmer (blub, blub) and let cook for 1.5 to 2 hours. Stir
occasionally. Your house will smell
great. The broth with become a nice golden colour (9).
Using a large colander or pasta strainer, strain the stock into
a clean bowl with a spout (foreasy pouring) (10).
Pour the stock into jars (11). Any leftover jar will do (I save
pickle jars, jam jars, and plasticcontainers for just this
purpose). Do not ll them too full. The stock will expand when
it
freezes, so its important to leave at least (1 cm) free at the
top of the container.
As the stock cools, the fat quickly rises to the top. Leave it
there for now, its easier to remove
when the broth is well cooled.
Put tops on the containers or jars, and store in the fridge for
2-3 days, or in the freezer for 3-4months. Dont be afraid to freeze
glass. Ive had more plastic containers shatter than glass.
1110
Chicken Broth, continued...
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