Tips-y Tuesdays: How to Make Chicken Broth

Just like with the roast chicken “recipe”, I decided not to make this an official recipe post because it is more about strategy than amounts. It is also a way of what you can do with the roast chicken carcass from last week. I knew you could do something with it, so after doing some research, I decided to save the chicken carcass and bones after we finished carving it. I made a broth from it, and then made chicken noodle soup. Super yummy and healthy for you, and not too tricky. You could obviously make the soup without homemade broth, but if you’re already making the roast chicken, it’s not really much extra work.

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Remember how I had you only use 1/2 an onion in the chicken? And you probably had some leftover vegetables…specifically a stalk of celery and a carrot? Here’s your chance to do some good with it!

Directions for Homemade Chicken Broth

Take the carcass and put it in a pot large enough to hold it. Cover it with water, and drop in 1/2 an onion (or a whole one if you like), a stalk of celery, and a carrot. You can also add some seasoning now or as it cooks. This can include pepper, salt, chicken seasonings like thyme, and chicken bouillon. Cover and bring to a simmer. Allow it to simmer for at least 3 hours. Every so often, check on it and skim off any scummy stuff that rises to the surface. You might not have much if you cleaned the carcass pretty well as you carved it. At the end of this time, strain the broth and allow it to cool before storing it in the fridge. You can also freeze the broth and save for an extended period of time.

Stay tuned for a chicken noodle soup recipe where you can use the broth!

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