Homemade "miracle" Chicken Broth
From Semigourmet53 8 years ago
- 2 hours to make
- Serves 6
this broth is aromatic and flavorful. but mild enough to be used for many dishes. makes more than enough for a soup. with broth leftover for later use.
Ingredients
- 1 whole roasting hen (3-6 pounds) shopping list
- 1 large onion cut into quarters shopping list
- 2 large carrots, cut into 4” pieces shopping list
- 3 large celery ribs, cut into 4” pieces shopping list
- 2 large garlic cloves, smashed, more if you like more garlic shopping list
- Just enough to cover chicken in pot (about 12 to 14 cups) shopping list
- 2 small sprigs of fresh Sage, or 1 ½ teaspoons ground sage shopping list
- 2 large sprigs of fresh thyme, or 1 ½ teaspoons ground thyme shopping list
- 2 medium sprigs of fresh rosemary, or 1 teaspoon dried rosemary shopping list
- 1 to 2 tablespoons of Kosher salt or to taste shopping list
- 1 to 2 tablespoons of ground black pepper shopping list
- 1 bay leaf shopping list
How to make it
- 1. In an 8 quart stock pot or a 6 quart slow cooker add veggies, then chicken, water and then all the herbs and seasonings. Cover and bring to a boil turn down to a simmer and cook for 1 to 1 ½ hours or until chicken is Just done.
- 2. Remove chicken from stock; set aside to cool. Strain broth through a wire mesh sieve to remove the herbs, vegetables and bay leaf. let the broth cool. Once cool enough you can put into containers and freeze or refrigerate until needed. Once cold you can scoop the fat off the top of the broth.
- 3. For the Chicken, once cool enough to handle. Remove skin fat and bones from the meat. Put into baggies, containers or what ever you like to store or freeze it in.
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