re: Chicken Broth vs Chicken Bone Broth(stock)

It takes absolutely no talent to make a very good homemade chicken stock or broth.

I use the bones from split breasts I get on sale at Rouses and also the tail pieces cut off of leg quarters that are attached to the end of the thigh.

I'll discard the skin, lightly season the bones and thigh pieces, brown them off in a pot a little at a time as to not crowd the pot. Once all of that is lightly browned, I cover them with 3-4 inches of water above the meat, add a cut up onion, a few stalks of cut up celery, several garlic cloves, bay leaves, maybe Worcestershire sauce, salt and pepper and bring it to a boil. I'll boil this on low for up to 12 hours.

I put this on around 8 p.m. and cut the fire off at 8 a.m., during that time the water will evaporate a bit and this is where the intense flavors come from. You may have to add some water to keep it from boiling out if on too high heat.

Strain the liquid and allow to cool on your counter and then put it in the fridge till the next day. All the fats will come to the top and coagulate----remove that and what is left should resemble jello and not be very liquid. Bag that up in freezer bags, or like some do, put it into ice cube trays, let it freeze and then put the cubes in freezer bags to use it a little at a time.