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2008 . www.OneRoastVegetable.com

Chicken Broth
Ingredients
Bones and skin from one small chicken (which was originally 3 to 4 lbs / 1.4 to 1.8 kg) 2 large carrots, washed, unpeeled, roughly chopped 2 sticks celery, washed, roughly chopped 1 one large onion, quartered; or 3 shallots, cut in half 1 bay leaf 1 teaspoon black pepper corns (5 mL) 4-6 cups water (1 to 1.5 litres)

Price per s erv chick en bo ing* nes .... carro ..... $0.0 ts ........ 0 .. .. .............. celer y.......... .... .0.31 .. .............. onion ........ 0.7 ...... 0 bay le ........................ ... 0.45 af/sp ices .. Total ........ 0 .............. .05 .............. Recip ....... $1.5 e 1 make Each s 5 cu cup b ps roth ....... $0 .30

Time to make this recipe

Preparation: 6 mins. Cooking time: 90 to 120 mins.

Yield
Makes about 4-5 cups of strained broth (1-1.25 litres)

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Chicken Broth

o make the chicken broth, first let your chicken (5) cool enough so that you can remove the meat and skin without burning your fingers. Or, cover, put in the fridge, and clean the chicken the next day. Carefully remove the meat from the bones (6). Toss the skin in with the bones, to flavour the stock. The reserved chicken can be eaten in a sandwich, frozen, or reserved for Homemade Chicken Noodle Soup (page 7). Place chicken bones and skin in a big, empty pot. Roughly cut up the celery, carrots and onions (7). The celery can be a bit yellow, the carrots can be cleaned but unpeeled. Add to your pot. Add bay leaf, peppercorns. Add a bunch of water, about 4-6 cups, depending on the size of your pot. It is not necessary to cover the ingredients with water entirely (8).

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Chicken Broth, continued...

Bring the ingredients to a boil, and then reduce heat, and cover. Adjust the heat to a slow simmer (blub, blub) and let cook for 1.5 to 2 hours. Stir occasionally. Your house will smell great. The broth with become a nice golden colour (9). Using a large colander or pasta strainer, strain the stock into a clean bowl with a spout (for easy pouring) (10). Pour the stock into jars (11). Any leftover jar will do (I save pickle jars, jam jars, and plastic containers for just this purpose). Do not fill them too full. The stock will expand when it freezes, so its important to leave at least 12 (1 cm) free at the top of the container. As the stock cools, the fat quickly rises to the top. Leave it there for now, its easier to remove when the broth is well cooled. Put tops on the containers or jars, and store in the fridge for 2-3 days, or in the freezer for 3-4 months. Dont be afraid to freeze glass. Ive had more plastic containers shatter than glass.

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