Tight Wad in Utah: Chicken Broth

Wednesday, April 28, 2010

Chicken Broth

2 1/2 lbs bony chicken pieces
3 stalks celery with leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs fresh parsley
1/2 tsp dried thyme, sage or basil
2 bay leaves

In large pot, place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, 1 tsp salt, and 1/4 tsp pepper. Add 6 cups cold water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove the chicken.

Strain broth. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or, chill, then lift off fat. Remove meat from the bones and reserve for another use. Store broth and meat in separate containers up to 3 days in the refrigerator, or up to 6 months in the freezer(I like to store in 1 cup containers). Makes about 6 cups of broth and 2 1/2 cups of meat.

Chicken Leg Quarters - .79/lb

Fresh Market
Celery - .79 Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!

1 comment:

Ashley @ Orange Daisies said...

Sounds delicious for these cold days!