I make this every week in the winter. It’s delicious, healthy, economical and the must have base for delicious soups.
1 whole, organic chicken, guts removed
1 whole onion, peeled
2 carrots, ends trimmed, scrubbed clean or peeled
1 stalk of celery
2-3 cloves garlic, peeled and smashed
2 bay leaves
Water to cover
Salt, to taste
- Rinse chicken well.
- Put in pot with all ingredients and bring to a boil, then turn down heat and let simmer for 3-4 hours.
- Skim foam off the top every so often.
- When done, turn heat off and let cool enough so you can handle the pot.
- Remove chicken and vegetables and strain broth into another pot. I strip the chicken and add back to some broth along with the carrots for a hearty chicken soup dinner. I throw away the other waterlogged vegetables.
- After the chicken and vegetables have been removed, salt to your liking.
- Put pot of broth in fridge overnight so fat can congeal on top. Skim fat off top. (This step is optional. I’m a fan of including healthy fat in the diet, but I don’t like a fatty broth, thus I remove it)
- Put up some broth in glass jars. If freezing for later, be sure to leave 1″ of room at the top for expansion.
Now you have healthy, inexpensive chicken broth that you can use in soup recipes and you can also drink it straight up. It’s a great alternative to that second cup of tea or coffee in the afternoon.
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