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Message
Chicken Broth (Photos)
Posted on 2/22/15 at 7:07 pm
Posted on 2/22/15 at 7:07 pm
One of the best things you can do for your pantry is to keep homemade chicken broth in the freezer. It is more cost effective and more flavorful than any canned broth you might find on a grocer's shelf. For the cost of a hen, we get about 5 pints of excellent broth and all of the meat from the hen - cooked and ready to use or store until needed. What better thing can you do?
To make broth, you'll need:
A hen - this one was about 4 pounds. We try to buy them on sale.
a couple of carrots
maybe 2 stalks of celery
four or five or six cloves of garlic
You can add an onion if you like. we were (somehow) out of onions this day.
a teaspoon of thyme
2 teaspoons of black pepper
3 teaspoons of salt
About 5 pints of water
A pot big enough to hold things
I cut up my chicken to yield 2 wings, 2 leg quarters, back and the breast portion left intact. The giblets went into a freezer bag for later use and the neck into the pot.
Here is everything in the pot.
And ready to go.
The chicken is cooked (covered) at a slow boil for about two or three hours until the bird is very tender and the broth nice and rich.
Remove the chicken from the pot and set aside to cool
debone chicken
and return bones and skin to pot.
Continue cooking for another hour, strain broth, cool, place in whatever containers you use and freeze until needed.
Wonderful Stuff.
We also freeze chicken meat, covered in broth for use in dumplings, chicken soup, chicken and rice or whatever.
All my stuff
To make broth, you'll need:
A hen - this one was about 4 pounds. We try to buy them on sale.
a couple of carrots
maybe 2 stalks of celery
four or five or six cloves of garlic
You can add an onion if you like. we were (somehow) out of onions this day.
a teaspoon of thyme
2 teaspoons of black pepper
3 teaspoons of salt
About 5 pints of water
A pot big enough to hold things
I cut up my chicken to yield 2 wings, 2 leg quarters, back and the breast portion left intact. The giblets went into a freezer bag for later use and the neck into the pot.
Here is everything in the pot.
And ready to go.
The chicken is cooked (covered) at a slow boil for about two or three hours until the bird is very tender and the broth nice and rich.
Remove the chicken from the pot and set aside to cool
debone chicken
and return bones and skin to pot.
Continue cooking for another hour, strain broth, cool, place in whatever containers you use and freeze until needed.
Wonderful Stuff.
We also freeze chicken meat, covered in broth for use in dumplings, chicken soup, chicken and rice or whatever.
All my stuff
Posted on 2/22/15 at 7:11 pm to MeridianDog
Adds a layer of flavor that water alone cant bring. I'd also advise to take the shells of shrimp and do basically the same thing. Will make a shrimp stew/gumbo/etouffee a whole lot better.
Posted on 2/22/15 at 7:14 pm to MeridianDog
I prefer roasted bones chicken stock.
Posted on 2/22/15 at 7:16 pm to MeridianDog
Did that yesterday with the only exception is that I roasted the bones in the oven before returning to the pot
Made chicken noodle soup instead of freezing it though, added diced carrots, celery, yellow bell peppers, ground turmeric, and some egg noodles, then added some of the chicken back when noodles were just about done....so much better than the canned stuff, trying to nurse Mrs Tigerpaw over a cold
Made chicken noodle soup instead of freezing it though, added diced carrots, celery, yellow bell peppers, ground turmeric, and some egg noodles, then added some of the chicken back when noodles were just about done....so much better than the canned stuff, trying to nurse Mrs Tigerpaw over a cold
Posted on 2/22/15 at 7:20 pm to MeridianDog
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off. I have gotten to the point where I now have a big ziplock in the freezer with just vegetable scraps in it as well as my different bones and shells. You can put the ends of onions and what not in it as well as vegetables that are about to go bad like limp celery. I've gotten to the point where my stocks are all scraps so they costs me basically nothing to make.
Posted on 2/22/15 at 7:26 pm to 8thyearsenior
Roast dem bones and take it up a notch!
Posted on 2/22/15 at 8:05 pm to lsumailman61
Agreed. Technically that is a broth. Gotta roast the bones then simmer slowly for several hours.
Posted on 2/22/15 at 8:25 pm to heatom2
Posted on 2/22/15 at 9:39 pm to MeridianDog
MD that looks great. I make mine the same way but use a pressure cooker. It takes me about 45 minutes.
I like to use onion with the skin on to give it a little color.
I don't think I see anything that R2R could use to take points off, so good work!
I like to use onion with the skin on to give it a little color.
I don't think I see anything that R2R could use to take points off, so good work!
Posted on 2/22/15 at 10:00 pm to ruzil
quote:
I like to use onion with the skin on to give it a little color.
I do this too. Easier to prep also.
When making a stock, you can use the tops of the celery, the stem ends of the carrots, and whole peppercorns.
Posted on 2/22/15 at 10:02 pm to ruzil
Made Chicken Pot Pies with some of it and will post photos maybe tomorrow night.
I know I am a huge burden that R2R must carry. I have no idea why God did that to him. Never my intent.
He ain't heavy. We are brothers.
I know I am a huge burden that R2R must carry. I have no idea why God did that to him. Never my intent.
He ain't heavy. We are brothers.
This post was edited on 2/22/15 at 10:05 pm
Posted on 2/22/15 at 10:35 pm to MeridianDog
I like
I got whole chickens for 70 cents a lb last month
Sanderson farms
Bought 6
I got whole chickens for 70 cents a lb last month
Sanderson farms
Bought 6
Posted on 2/22/15 at 10:37 pm to runningTiger
quote:
Sanderson farms
might as well call it monsanto farms
Posted on 2/22/15 at 10:42 pm to runningTiger
I also do all my chicken cooking in slow cooker and make broth in sc also
Do u skim fat after its cold?
Do u skim fat after its cold?
Posted on 2/22/15 at 10:48 pm to runningTiger
I was always convinced it was cheaper to use sto-bought broth. Made a batch of pozole about a month ago. Homegrown is the only way to go.
Posted on 2/22/15 at 10:49 pm to 8thyearsenior
quote:
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off. I have gotten to the point where I now have a big ziplock in the freezer with just vegetable scraps in it as well as my different bones and shells. You can put the ends of onions and what not in it as well as vegetables that are about to go bad like limp celery. I've gotten to the point where my stocks are all scraps so they costs me basically nothing to make.
I've got a ziplock bag in the freezer as well. It makes me feel like I'm truly using EVEYRYTHING when I'm preping a meal and don't throw anything away.
Good insight
This post was edited on 2/22/15 at 10:57 pm
Posted on 2/22/15 at 10:51 pm to KosmoCramer
I feel like the native settlers would be proud of me when I make my broth from whole chickens
No waste
No waste
Posted on 2/22/15 at 10:58 pm to KosmoCramer
Agreed.
In my freezer you'll find various things like chicken wing tips, those tough asparagus bottoms, and other random stuff that most folks would simply throw away, always ready to be turned into stock.
In my freezer you'll find various things like chicken wing tips, those tough asparagus bottoms, and other random stuff that most folks would simply throw away, always ready to be turned into stock.
Posted on 2/22/15 at 11:58 pm to Degas
I typically roast the bird then debone, then either freeze to make stock later or make it right then.
What do you use the chicken for that you boil with the veges, etc?
What do you use the chicken for that you boil with the veges, etc?
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