My chicken broth recipe is not only easy, but it uses ingredients most people just throw away. Saving money in the kitchen and make better tasting food – certainly a win/win situation.
I save the bones from rotisserie chickens, once we’ve picked the bones clean I put the skin and bones in the freezer until I’m ready to make some broth.
I do the same thing for the vegetables used in the broth. I have a bag in the freezer I put celery ends and leaves, garlic skins leftover from the garlic press, then ends of onions and green onion ends.
If you don’t have any saved vegetables in the freezer, no worries. Just chop some up and throw them in.
Place the bones in your pressure cooker, crock pot or stock pot. Add your vegetables. My favorite vegetables to add are: several cloves of garlic, carrots, onions, celery and green onion ends. Many people recommend adding a teaspoon of vinegar to release more nutrients from the bones, I always forget and my broth always tastes great, so it is optional.
Add water to cover the bones and vegetables. If you are using a pressure cooker don’t exceed the manufacturer’s recommendations when filling the cooker.
If cooking in the pressure cooker (my preferred method). Lock the lid on and bring up to high pressure. Turn heat on lowest setting that will still maintain high pressure and cook for about 45 minutes. After 45 minutes remove from heat and let pressure naturally release.
For the crock pot or slow cooker. I just set it on low and cook for 12 to 24 hours.
For the stock pot on the stove, also simmer for 8 to 12 hours.
I then transfer the stock to large canning jars, using a mesh strainer to ensure clear broth. They will keep in the refrigerator for a few days or transfer to freezer bags and freeze for future use.
Using homemade broth really takes soups and sauces to a whole new level. The taste much more satisfying and filling. I love it for making mashed potatoes and rice as well.
I must warn you, once you make your own broth… the store bought stuff just won’t cut it anymore!
Tell us about your broth recipe