Homemade chicken broth

Every time I buy, spatchcock and roast a chicken, I have giblets, neck and the backbone left to use. For me, it seems like a waste to just throw these items out. So I almost always make chicken broth with these leftover parts. To do this I put all the left over parts into pot and cover them with water. Then I bring the water to a boil and turn down and simmer for 15 minutes. When the pot is done simmering, I allow the broth to cool. Then I remove all the parts from the broth. Lastly, I run the broth through a sieve to remove any bits of gristle or bone that might be left in the broth.

Because I’m not always sure when I’m going to use the broth I make, I like to freeze it. For me the best way to do this is to use a leftover plastic soup container from takeout. An alternative is to use a plastic quart container that originally had cream or buttermilk in it and has been thoroughly washed. Freezing the broth allows me to use it when I need it most for a soup or to make gravy, or risotto. I find the homemade broth less salty and more flavorful then store bought broth. So for me the small amount of time it takes to make it is well worth it.

Leave a Reply

Your email address will not be published. Required fields are marked *