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Gotta love chicken broth! It seems odd posting a recipe for chicken broth, as I don't usually follow a recipe.
After I've roasted whole chickens for a Friday night dinner, and cleaned the carcass of any leftover meat, I put the carcass in a bag and put it in the freezer. Then, each month when I do freezer cooking, I'll pull it out of the freezer and defrost it and turn it into chicken broth!
One thing that I do a bit differently is that I cook my chicken broth in... a pasta pot! No, really. I put all the meat and veggies in the pasta colander part. Once the broth is cooked, I just pull out the colander and voila! all the solids are gone.
I'll use the vegetables that I happen to have. Usually, that's onions, celery tops, carrots, and parsley. If I have any other root vegetables, I'll throw those in as well.
And here's another tip, courtesy of The Tightwad Gazette - put in a tablespoon of white vinegar. It will break down the bones, adding calcium to the broth, but it won't change the taste of it.
Once the broth's done, I freeze it in quart-sized containers, or I turn some of the soup into chicken broth ice cubes, to be used later in sauces.
1-2 chicken carcasses
2 onions, paper removed, cut in quarters
3 ribs celery, cut in half, with celery leaves
2-3 carrots, sliced into 6-8 pieces
1 bunch parsley
2 bay leaves
8-10 cups water
1 tbsp white vinegar
Place chicken carcasses and vegetables in a large pasta pot with removable colander. Add water and white vinegar. Bring to a boil over high heat. Skim excess fat and scum from the top. Turn down to low and simmer for 1.5-2 hours. Remove colander, then bring broth to a boil. Continue to boil until broth is reduced by 1/3 to 1/2. Allow broth to cool and skim fat from the surface. Add salt and pepper to taste.
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