Chicken Broth
Homemade broth is just not comparable to canned; it's so much better!
INGREDIENTS | YIELDS 9 CUPS
- 2 pounds chicken wings and back
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 carrots, cut into chunks
- 2 onions, cut into quarters
- 5 cloves garlic, smashed
- 3 stalks celery, cut into chunks
- 1 bay leaf
- 1 teaspoon dried basil
- 11 cups filtered water
If you like, brown the chicken in the oven at 400°F for 1 to 2 hours. Combine all ingredients in large stockpot.
Simmer uncovered 3 to 4 hours, skimming the surface occasionally, until the broth tastes rich. Strain into a shallow container.
Cool broth overnight in the refrigerator. In the morning, remove the fat and discard.
Package the broth into 1¾-cup portions to equal a 14-ounce can of ready-to-use broth. Freeze for up to 3 months.
Beef or Vegetable Broth
To make beef broth, just use beef in place of the chicken, pound per pound. You may want to add some beef bones as well, and brown them in the oven or in some olive oil. For vegetable broth, just omit the meat entirely. You can add as many different kinds of vegetables, spices, and herbs as you'd like.
