With all the news about the upcoming flu season and H1N1, I’ve decided to start making my own homemade chicken broth again and freezing it. Ask any older cook ( or your Mom ) and they will probably tell you nothing cures anything better than chicken broth! I wait until broth has cooled and store in freezer bags since they take up less space and thaw quicker. Not sick and want soup? Add noodles or rice to it and you’re all set. Delicious, nutritious and simple.
This is how to make it in a crock pot, but can be made on the stove simply by simmering about 4-6 hours. Remember, the longer you simmer, the stronger and better the flavor. Give it a try!
You will need:
6 quart crock pot
freezer bags or plastic pint containers
2 & 1/2 to 3 #’s of chicken…with bones and skin( chicken necks, backs, wings work well but can use any parts )
2 medium bay leaves
3 stalks celery, with leaves ( wash and cut in chunks
2 carrots, unpeeled * wash and cut in chunks )
1 medium/large onion,( peel and quarter )
1 tsp dried basil
1/2 tsp rosemary (optional )
1/2 tsp tarragon ( optional )
6-8 cups water
1 tsp. salt
1/2 tsp pepper or 8-10 peppercorns
Place chicken in crock pot first, add all the other ingredients( sprinkle the spices ). Cover with water, and cook on high until at the boiling point. Skim off all the foam, reduce heat to simmer or low , and cook 8 to 10 hours. When done, skim off foam again and discard all the bones and vegetables and skin. Add the chicken meat back into broth if you choose, or save and use for chicken salad or any other meal. Let cool long enough to be stored in freezer bags, or use right away.
Enjoy, and feel better soon!