Make your own chicken stock from home. Easy to do, tastes great and souper healthy for you. Use the broth in place of water to enhance many chicken or rice dishes. Feel free to make the broth using whatever vegetable scraps you have in your refrigerator. I like to retain all my vegetable scraps and left-over bones, using them make a bone broth at the end of the week. This recipe will get you started.
Chicken Bone Broth
Ingredients
- 6 Cups Water
- 2 Whole Carrots Broken in Half
- 2 Whole Celery Sticks Broken in Half
- 5 Chicken Bones Breast, Thigh, or Leg Scraps
- 1 Handful Fresh Parsley
- 2 Whole Bay Leaves
- 10 Whole Peppercorns
- 1 Sprig Rosemary
- 1 Sprig Sage (Approx. 6 Leaves)
- 1 Teaspoon Salt (Optional)
Instructions
- Prepare The Broth Use a crock pot or pan over the stove, depending on how much time and energy you want to put into monitoring the broth. Add all your ingredients into the pot, cover, and cook on low heat. Cook until the broth is reduced to 4 cups ,and a dark brown color. Let the liquid cool to room temperature, and pour into storage containers or jars with lids. Seal and place in the refrigerator. If storing in the refrigerator, use within a week or freeze.
- Reduce Further For Long Term Storage Reduce the liquid even further by cooking the broth longer to remove excess water, leaving you with extra rich both. Pour the reduction into ice cube trays and freeze. Once frozen remove from the tray and store in a Ziplock freezer bag for later use in individual recipes.