I got out a large pot and put all of the chicken carcass in, including all the skin that was left. I threw in a couple of, past their prime, carrots and celery, a leek and a half of an onion. Then I added some peppercorns, salt, dried parsley and thyme...I think that was about it. I filled the pot up to about 3/4 of the way with water and put it on a low fire. After just a short time it began to smell really good - even if it didn't look all that great.
I let it simmer on the stove for an hour then took a taste. It was good and tasted like chicken broth, but I thought it could stand some more flavor so I let it continue to simmer. In the meantime I was busy reading a good mystery... didn't have to spend time in the kitchen standing over the process. That's always good.
I let the broth simmer for another 45 minutes then tasted it again. It was really good and I couldn't see that anymore cooking time would improve on it, so I took it off of the stove.
After letting the broth cool for a little bit I scooped out as much of the carcass and vegetables as I could with a slotted spoon, then poured the broth into a bowl using a mesh strainer to catch all the rest of the pieces.
I let the broth sit in the bowl to cool down.
Once the broth had cooled down enough I poured it into two ziploc bags. Each bag held about 3 cups of broth. Then I labeled the bags and put them into the freezer.
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| The finished product |
Since I buy Costco's rotisserie chickens fairly regularly I am sure I will be making more of this broth.
Good Good!
4 comments:
WOULD LOVE A BIG BOWL OF HOMEMADE CHICKEN NOODLE SOUP, TRY MAKING YOUR OWN NOODLES WITH YOUR KITCHEN AIDE, I LL PAY FOR THE INGREDIENTS, SOUNDS DELICIOUS!!!! m
Jan, Marion said to try this... Cut in half and cook some parsnips until soft.. Then I get a handful of self raising flour, Grate a good portion of cheese onto it... Give it a good rub together to mix and make it finer... Pour some olive oil onto a plate, then roll the cooked parsnips in it, then load as much cheese and flour that you can stick on to the parsnips... Put in an oven on a tray with oil, and bake for 1/2 hour, basting occasionally ... Not too hot, to stop it burning... Goes well with Chicken - You can do the same thing for carrots... Mmmmm
Love John XXX
Homemade noodles with the chicken soup does sound good. I've been meaning to make some, just haven't yet. I would have to roll out the noodles with a rolling pin though, as I don't have a pasta maker for my Kitchen Aid. I would like to get one but they are pricey! One of these days.
Thanks for the recipe John. When I get that chicken noodle soup put together for me and Marion I'll add some of the baked vegetables with it!
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