From Scratch – Chicken Broth

So many recipes call for already made ingredients.  And being able to buy these ingredients makes life so much easier.  But alas, modern technology and chemicals means that most of these pre-made ingredients are not head friendly.  First up, chicken broth from scratch.  Just a few changes to my great grandmother’s original recipe!  Fun fact,  most of these old recipes call for Capons.  A Capon is a castrated rooster! Agk!!  You can just use a whole chicken.  

1 Whole chicken, cut into 8 pieces

About 8 cups water, more or less depending on what covers the chicken in the pot

5-8 carrots

I head celery stalks

3 leeks, green parts cut off, cut in half

fresh dill

salt and pepper

Place chicken in a large pot and cover with water (don’t use too much water).  Bring to a boil and skim off scum for about 10 minutes.  Add vegetables and dill and bring back to a boil.  Reduce to a simmer for several hours.  When finished pour soup over a colander to separate out the broth from the chicken and vegetables. I like to eat the soup with egg noodles and some of the cooked carrots.  You can use the chicken for a chicken salad or toss it.  Freeze whatever broth you don’t plan on using right away.

A fun tip is to use a muffin tin to freeze the soup.  Once frozen transfer soup muffins to a plastic bag.  This way you only have to defrost small amounts at a time.  


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