The best way to get the most from a high quality chicken is to boil the bones to make a broth. This is super nutritious as well as yummy. Though I’m sharing a recipe with you, broth is so simple you won’t even have to look at it. Add chicken, water, maybe a few organic veggies and spices if you’d like, and simmer it for hours and there you have it, yum.
I love using my broth in homemade cream soup for recipes like Chicken Pot Pie, Cub scout supper, or Broccoli Chicken Bake (recipes to come in future weeks). Just read the ingredients on a can of the expensive store bought stuff and you’ll know why.
I have to say that you will want a quality chicken. I once used a carcass given me that had been a rotisserie chicken from a large grocery store. It basically made slightly flavored water. Quality chickens will give a thick almost gelatin like stock. Drink it fresh from the pot and it soothes.
This can also be done with beef, ham, goat, etc.
When you are sick, what can be better than a bowl of Chicken Noodle Soup or, in my opinion, Vietnamese Pho? There is a reason for that…
Here’s a great post on the nutrition benefits of broth at kitchenstewardship.com.
Chicken Stock Recipe
• 1 whole chicken carcass (separate the meat and eat it or put it in other recipes)
• 4 cloves garlic, crushed (peel if dirty)
• 1 medium onion, quartered (peel if dirty)
• 3 stalks celery or leeks, cut into pieces (optional)
• 2 teaspoons apple cider vinegar
• 5 whole peppercorn
• 1 teaspoon salt
• Spices – about one teaspoon of your favorite
• 3 quarts water
Place all the ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for about 3 hours.
Another option is to place it all in the crockpot overnight.
Cool and strain broth, throw away the vegetables and bones (some people use the bones immediately for a second batch if the chicken is high quality).
Store the broth in a glass container and put in the refrigerator or freezer till it is ready for use. I like to use it within one week if not frozen.
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