Monday, September 17, 2012

Homemade Chicken Broth

I made chicken broth the other day. Let me tell you it is so simple and once you make it, you will never want to go back to that powdered stuff again. The flavor is wicked good. (wicked= New England thing, we say it a lot in these parts.)

When it comes to cooking, I don't measure. I just have been cooking long enough that I know the amounts I need by eyeballing. If you're interested, here is the gist of it.

Take a whole chicken (or half like I used in this one) and put it in a big pot. Fill the pan and make sure the chicken in covered at least 3 inches. Throw in an onion or two. You can even leave the skin on, just quarter it. Throw in about 5 carrots and 3 celery. You don't have to peel the carrots either. Generously season with salt (I used sea salt), pepper marjoram, thyme and parsley Let it boil for about about 2 hours. Taste and season as needed Take chicken off the bone and set aside. Throw the bones back in and let it boil for a least another two hours.(I've done it for 6 before and the broth was so flavorful.) Drain it and discard everything so you just have the broth. Put it aside/freeze it or use it immediately to make soup.

For the soup I cut about 6 carrots, 1 large onion, and 3-4 stocks of celery, and chicken and threw it in the pot. I seasoned it with a little more of salt, pepper, parsley, thyme, and a tiny bit of basil. Let it cook until the veggies are tender then add egg noodles or pasta. Cook until they are soft.

Go on, give it a try. I bet you won't go back to the canned stuff after tasting this delicious soup.

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