* Chicken parts from a whole chicken after the drumsticks, thighs and breasts are removed * 2 Med to large carrots * 2 – 3 stalks of celery * 1 med to large onion * 2 garlic cloves crushed * Sprigs of fresh thyme, though I’m sure adding dried thyme would work fine too * 1 Bay leaf * A dozen black peppercorns * salt to your tastes * Water – I used 12 cups
Instructions
* I used an enameled cast iron dutch oven but a stock pot would probably work too. * Bring the pot up to temp, spray with cooking spray and brown the chicken parts * Meanwhile, roughly cut up all of your vegetables. Note, I did not peel any of them – just washed/scrubbed to remove dirt * After you browned the chicken parts, add the veggies. Optionally you can brown those some too but I did not this time. * Add the pepper corns, salt bay leaf and thyme sprigs and then fill up with about 12 cups of water or whatever level you want * Bring to a boil and then to a steady simmer. I cracked the lid upon for about the first hour to 1.5 hours to allow the liquid level to drop some. * Put lid on completely and simmer for about another 1.5 hours. I simmered for a total of about 3+ hours * Strain liquid into a 3 qt saucepan. I had about 2″ to spare from the top. * Put in refrigerator and let it sit in there overnight or up to 24 hours. Skim the fat off the top. You possibly could save it if you plan to cook something in a pan in the near future but I normally just discard it. * Store in containers and freeze. I divide it up into 2 c. containers and 1 qt containers.
Wasting_Time1234
Homemade broths and stocks are awesome to have on hand – especially when you buy the more complete cuts of meat and poultry that you can use the excess to make broth. You can customize it to your personal tastes and not what the grocery store brands or some company uses for a recipe to make broths.
Why is this a budget item? I utilized chicken parts that were left over from another meal (posted the previous day) so that I didn’t waste the left overs plus made something useful that can be used to make soups, gravies and other sauces.
I chose the dinner flare – figured it would fit best here.
3 Comments
Ingredients
* Chicken parts from a whole chicken after the drumsticks, thighs and breasts are removed
* 2 Med to large carrots
* 2 – 3 stalks of celery
* 1 med to large onion
* 2 garlic cloves crushed
* Sprigs of fresh thyme, though I’m sure adding dried thyme would work fine too
* 1 Bay leaf
* A dozen black peppercorns
* salt to your tastes
* Water – I used 12 cups
Instructions
* I used an enameled cast iron dutch oven but a stock pot would probably work too.
* Bring the pot up to temp, spray with cooking spray and brown the chicken parts
* Meanwhile, roughly cut up all of your vegetables. Note, I did not peel any of them – just washed/scrubbed to remove dirt
* After you browned the chicken parts, add the veggies. Optionally you can brown those some too but I did not this time.
* Add the pepper corns, salt bay leaf and thyme sprigs and then fill up with about 12 cups of water or whatever level you want
* Bring to a boil and then to a steady simmer. I cracked the lid upon for about the first hour to 1.5 hours to allow the liquid level to drop some.
* Put lid on completely and simmer for about another 1.5 hours. I simmered for a total of about 3+ hours
* Strain liquid into a 3 qt saucepan. I had about 2″ to spare from the top.
* Put in refrigerator and let it sit in there overnight or up to 24 hours. Skim the fat off the top. You possibly could save it if you plan to cook something in a pan in the near future but I normally just discard it.
* Store in containers and freeze. I divide it up into 2 c. containers and 1 qt containers.
Homemade broths and stocks are awesome to have on hand – especially when you buy the more complete cuts of meat and poultry that you can use the excess to make broth. You can customize it to your personal tastes and not what the grocery store brands or some company uses for a recipe to make broths.
Why is this a budget item? I utilized chicken parts that were left over from another meal (posted the previous day) so that I didn’t waste the left overs plus made something useful that can be used to make soups, gravies and other sauces.
I chose the dinner flare – figured it would fit best here.
Liquid gold!