CHICKEN BROTH

I started making bone broths years ago.  My husband quite often gets rotisserie chicken from Costco or Sams. Then I am left with the carcass.  Why waste it and just throw it in the trash? 

I make my own chicken and turkey bone broths.  It is really so easy to do. You add the chicken or turkey carcass into a big stock pot, with veggies and spices and let it simmer for 2 hours.  Ta Da Bone Broth!  Healthy, and cheaper than store bought too.  Try it next time you get one of those rotisserie chickens.  You don’t have to do it right away either, as the carcass can live in the refrigerator for a bit and when you are ready it is ready.

I make soups and gravies all of the time when I cook in my crock pot. This Chicken Bone broth makes great soups and gravy.

CHICKEN BONE BROTH

INGREDIENTS:

1 Chicken, cooked, bones and skin

2 Ribs Celery, with leaves, cut into chunks

2 Medium Carrots, cut into chunks

2 Medium Onions, cut into chunks

2 Bay Leaves

½ teaspoon Dried Rosemary

½ teaspoon Dried Thyme

10 Peppercorns

8 Cups Cold Water

6 Bullion Cubes or 2 Tablespoons Better than Bullion or better yet my bullion mix.

DIRECTIONS:

1. Place the chicken caress, vegetables, spices and water into a large pot.

2. Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.

3. Reduce heat, cover and simmer on low heat for at least 2 hours.

4. Remove from heat and allow to cool

5. Strain stock through a fine mesh strainer, discarding all of the vegetables and seasonings so you are left with the stock.

6. Store in the refrigerator for 3 - 4 days, or in the freezer for 3 months.