Whole Chicken Part 2: Homemade Chicken Broth

This is part 2 of my 4 part series on how to use a whole chicken.

In part 1 I discussed how to cook a whole chicken in the crock pot.

In part 2 I will discuss how to make homemade chicken broth from the leftover bones and skin.

Part 3 will discuss how to make homemade chicken soup from the chicken broth.

Part 4 will discuss the health benefits of homemade chicken broth.

Step 1: After you have removed the meat from the bones, add the bones, skin, and whatever other junk you didn’t want back into the crock pot.  Add about 6 cups of water or until everything is covered.  You can also add some vegetables such as carrots.  Google first what you can and can’t add. I know I definitely saw not to add broccoli, unless you want your house to smell like stinky socks of course.

Step 2: Cook on low for 8 to 12 hours.  Strain your chicken broth using a strainer or colander (you can also line it with a cheesecloth but that is not necessary.

Step 3: Pour into containers and let cool overnight in the refrigerator.  After cooling, there should be a layer of fat at the top of the chicken broth.  Use a spoon to scope this off (you can always save the fat to use in the place of bacon grease or other cooking fats).  The broth will be like a brown jello material – much different from the stuff you buy at the store.

I read a tip before that you could freeze the chicken broth in individual serving sizes by freezing in a muffin pan and then once frozen storing in a ziplock bag.  My chicken broth gets used immediately to make chicken soup.

You can use chicken broth in cooking rice to replace the water or to cook soup.  If you join me for part 3, I will share how to make my delicious chicken soup.

Blessings,

Amber

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2 thoughts on “Whole Chicken Part 2: Homemade Chicken Broth

  1. […] Part 2 will discuss how to make homemade chicken broth from the leftover bones and skin. […]

  2. […] Part 2 will discuss how to make homemade chicken broth from the leftover bones and skin. […]

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