Homemade Chicken Broth err stock...broth? LOL

ummmm chicken broth! It is used in so many things! My main dishes that I need this for is my chicken pot pie, chicken noodle soup and chicken ginger soup. ( boy i just got ideas for two more post! ) I had been just buying the large cans when i went shopping for my needs but then one day i came across this amazing sale on whole chicken.. something i don't normally use, i have always been partial to the bagged skinless chicken breast.

So after i came up with the ideas on what the heck to do with the bird i was going to make chicken noodle soup with the carcass.. why waste any of it! ..... now in the past when i did this ( for some unknown reason ) i always dumped the water that the chicken had simmered in for hours to cook the chicken off the bone.. to then refill the pot with canned broth.. why did i do this? i don't know i must have been under the impression that the water the chicken had been cooking is was.. bad! Well not anymore! I will not waste all that goodness anymore!

so this is how i have been making it, if you have a different way please share i am always looking for ways to improve my food!!!

chicken broth:
what do i need:

one chicken carcass, whole chicken or chicken pieces ... you could use any chicken on bone that you wanted but i think the bone is a big part of it here.
4 gloves or garlic
1/2 onion
salt 1 tsp
lots of water

what do i do:

now get a pot to simmer your chicken in
Now add everything in the pan
Now add the water to cover all the chicken , in not a carcass then at least 6 cups of water i believe is good.
Now bring to a boil and then lower the heat to just simmer it and simmer for 4-6 hrs ( i use such a long time because i have been starting mine in the crock pot at night before bed and then finishing it in the morning when i get up, i just put on low)
Now get a bowl big enough to hold all the water and a drainer and a towel
Now put the drainer on top of your bowl
Now put the towel or cheese cloth in your drainer
Now empty your pot into the drainer
Now unless you are using this in the next couple of days let it cool so you can put it into its container to freeze
Now if you are using the chicken from the carcass let it cool then start your dissecting



Ok as you can see this is a terrible simple recipe and i have ideas on how to jazz it up but i think it may depend on the dish I'm going to use it for.. i really loved the flavor the celery game my soup last time so i was thinking if i cooked it in the broth AND the soup i would help intensify the flavors.. same with the carrots. I'm not sure that flavor would be the best with the chicken ginger soup.. maybe. well I guess what I'm saying is that you can jazz it up if you know what flavor is going to work with you meal you plan to make with it.

while surfing around i found Kate's global kitchen on global gourmet and it has a nice basic chicken stock also which i think i will actually try next time. visit her site and check out this recipe.

Basic Chicken Stock

From Kate Heyhoe's A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird (Capital Books, Fall 2003)

Makes about 2 quarts

In this stock version, a whole chicken is used. You may, after the first hour, remove the flavored meat from the carcass and reserve for another use, then return the carcass to the pot and continue cooking. Or, just leave the whole bird in and let everything simmer for the full time.

1 (4 to 5 pound) whole chicken, without giblets
1 tablespoon salt
2 medium onions, quartered
2 carrots, chopped
2 ribs celery, chopped
3 sprigs parsley
2 bay leaves
5 black peppercorns

1. Place all ingredients in a large pot. Fill with 3 quarts water or enough to cover the chicken. Bring the water almost to a boil over high heat. Reduce heat to low. Simmer partially covered 1 hour, skimming off any foam or scum that rises.

2. Remove the chicken and pick off the meat. Return the carcass to pot. Simmer uncovered another 1 to 1-1/2 hours. (Or, continue to simmer the whole bird, meat and all.)

3. When the stock is cool enough to work with, strain it through cheesecloth, discarding the carcass, herbs, and vegetables. Refrigerate covered for up to 3 days, or freeze for 6 months. Fat will congeal on the surface when cold, which actually helps preserve the stock; remove and discard it before use.

Variation: Chicken Stock from Bones & Pieces
Instead of a whole chicken, substitute 5 to 6 pounds chicken wings, backs, ribs, and other bony parts (including feet if you can find them). Simmer continuously for 2 hours.