Friday, June 1, 2012

Homemade Chicken Broth (even easier then America's Test Kitchen)

I have wanted to make homemade broth for awhile but I just haven't done it.  I know that it should be super easy but the fat part always grosses me out and I give up on the process.  I decide this time that I would not stop mid-process after I found a post My Road to Savings.

I made a whole chicken from My Road to Savings recipe the other day and saved the bones.  I had some celery and carrots so I was ready to go.  I grabbed some bay leaves and thyme from the cupboard.  I didn't have a onion but I figured that I would add onion powder.  I used up all my garlic so I used garlic powder instead but the great thing about this recipe is that you can throw it whatever you like.

Then I added 7 cups of water to the pot.  I brought the whole pot to a boil and then lowered to simmer.  It cooked on the stove for 4 hours.  With a little help from my husband, I poured the broth through the fine mesh strainer.  I take all of the bones and veggies and throw them away and the broth is in the bowl below.

Then I had a whole bowl of broth!!!  Isn't this wonderful looking!!!  It is so fragrant and just amazing color that you don't have from the broth in a box.

I put the top on the chicken broth and put it in the fridge.  The next morning, I went back and took of the top layer of fat. 

The edge of the bowl collected a very little bit of fat so I took that out easily but there wasn't really any other fat so I put it back in the fridge hoping more would collect.  It didn't form so I decided to go in one more time and figure out how to pack it up and freeze it.  I didn't have any containers so I went with plastic bags. 

Note to self- make sure you figure out how you are going to do a project before you actually start it :)  I now use plastic containers in the freezer and not bags because I have had too many spring a leak either going into the freezer or coming out.

I used the strainer again and luckily it got the little bit of fat and anything else that was left out of the broth.  It is best to measure the broth before putting it into the containers so that you know exactly what you have in the container.  I usually try to do around 2 cups because I usually use my broth in about 2 cup increments.  I put them in the freezer without any problem so here is hoping for no holes through the whole process but it doesn't always work out that way.

My biggest suggestion is when roasting the chicken take all of the pan juices and put it in the container with the chicken.  It helps to have a little more fat because it is easier to skim off the top with a spoon then only a little.  I have learned many lessons through making chicken broth.  I now keep my veggie ends in the freezer to use and enjoy lots of homemade chicken broth in the freezer whenever I need it.  It makes for the most flavorful dishes while being easy, healthy and frugal.  I hope that you try to make your own chicken broth the next time you have the bones of a roasted chicken!!

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