Homemade chicken broth is aways in the BSK freezer. We use it for soups, sauces, risotto, and it can make make plain, white rice, extra special. It is simple to make, and your home will smell wonderful during the process. This is a cooking project that is mostly unattended, so it can done while you are working or relaxing at home.

CHICKEN BONES

Whenever you roast a chicken, you should always use the carcass to make broth. Remove, and set aside as much meat as possible before the simmering process. After about 10 mins of simmering, you should remove carefully remove the carcass from the liquid and see if there is any additional meat that can be pulled off and set aside.

If you use a store bought rotisserie chicken, you will be getting all sorts of salt and flavorings already included in your broth. You can therefore skip adding the vegetables and herbs.

Another option for chicken bones, are chicken backs and necks that can purchased independently at a good market. 

VEGETABLES & HERBS

The standard vegetables used are onion, celery and carrot. You can also use any additional alliums you have on hand. You really do not want to vary from this standard as you want to be creating a fairly neutral broth.

For herbs, you want to add whole peppercorns, a couple bay leaves, and any fresh herbs you have, such as rosemary or thyme. If you don’t have fresh herb, you can just skip them. 

COOKING

Place everything in a large pot, add cold water until just covering the contents, and bring to a very slight simmer. Leave mostly unattended for 4 hours. Check periodically, adding a bit of hot water to keep the liquid level above the solids.

FILTERING AND COOLING

Once everything is cooked you should  filter out the solids and chill. (Never put large quantities of hot liquids in your freezer as it will lower the temperatures of the entire freezer.)