Question:
Does anyone have a simple recipe for chicken broth?

Does anyone have just a good ole simple recipe for chicken broth that I can make from when I make chiken breast for hubby? I use the frozen chiken, and "start" the chicken at a boil to ten minutes stovr yop then transfer to oven with seasonings......can I make the broth from the stock in pot, and what do I need to do...Never have done this before and am getting ready for surgery....want to FREEZE some too in ice cube trays....THANK YOU    — [Anonymous] (posted on January 29, 2002)

January 29, 2002
There is a recipe at www.allrecipes.com for a crockpot version of chicken broth. I love that website, use it all the time. Bon apetite'!
   — Cheri M.

January 29, 2002
I just made a batch a few weeks ago. Problem is that only boiling the breasts for 10 minutes won't be enough. I get great results when I use a whole stewing chicken. What you can do, though, is save up the bones until you have maybe 6 or 7 breast/rib bones. Put the bones in a pot and add water to cover the bones, plus one inch. Cover and begin to boil (keep it at a low boil). Start skimming the foam that starts to form on the surface. Continue skimming for about 20 minutes, or until there's no more. Add a carrot ( peeled, cut into chunks), a stalk of celery (leaves can make the broth bitter), a quartered onion, a bay leaf, some fresh dill if you likeThen let cook at a low boil, covered, for at least two to three hours. After that, remove the bones, vegetables, and bay leaf, and place the pot in a sink of cool water to cool it quickly. (It's too hot to put in the fridge when it comes off the stove, and you don't want to let it sit out as it's prone to breeding bacteria.) Once the broth is cool enough to put in the fridge, pour it in a large bowl and refridgerate so that the fat congeals at the top. Skim it off (may take overnight for the fat to harden.) Then it's ready. Reheat and eat. (Your broth may become a little like jello when it's refridgerated. That's OK. It's due to the protein in the bones. It thins out when warm). You can store it in the fridge in jars or freeze it. Here's a great soup link that I think is great: http://www.soupsong.com/index.html Good luck!
   — Joya K.

January 29, 2002
From the times that I have made home made soups, including chicken noodle, (before surgery) I found out that I can't get anything lower in fat than good Ol' canned broth, 99% fat free from the store. When I make it from scratch, even with chic. breast, still a lot of fat in it. Ice cube trays are great! I did it with tomatoe, cream O chic. and mush room (strained). Good luck to you...Marie
   — Marie A.

January 29, 2002
Hi... I am an old-fashioned scratch cook and chicken broth is so easy. Throw in chicken parts, whole chicken, whatever you want but I agree bones help. Use a dutch oven type pot and cover with water. Throw in two long stalks of celery, peel and cut ends off of two-3 carrots, dash of onion powder, shake of parsley, salt (about 1 tsp, pepper and bring to a boil then turn to med-low to simmer and cook about an hour-l.5 hours. Just forget it for a bit. Chicken will fall off bones. Scoop out chicken and set aside, get large bowl and pour soup through a strainer. Put in fridge to cool and cover. When cool, fat will be on top and just use a spoon to scoop it off. You then can take the strained broth and put it in ice cubes to freeze, little containers, etc. It most likely will congeal in fridge and that is even better as it is a richer broth then. To use it you can use it for anything as well as just drinking it and most likely you can dilute it some. The chicken: Cover & refrigerate and pull off bones: make some chicken salad with fat free mayo (nothing else is needed exc. maybe some salt & pepper; whatever you like chicken in...you can even cut it up and bag it in small baggies and refrigerate for a quick mini meal. Good luck.
   — AJC750

January 29, 2002
I boil a whole chicken with one packet of Lipton Onion Soup Mix. It smells soooo good while cooking and seasons the chicken well too! Best broth you can make!
   — elifritz

January 30, 2002
I make Chicken Broth after I've had roast chicken or turkey. I place all the bones and any leftover meat in a big pot. I then add some whole carrots and a peeled onion, some oregano, parsley, thyme and any other herbs I feel like using and boil it for a couple of hours. Then strain and you have DELICIOUS chicken broth!
   — Deborah W.

April 7, 2004
Classic Jewish Chicken Soup (hold the matzoh balls if you're avoiding carbs.) In a large stockpot, put 2 carrots, 2 celery stalks, 2 whole peeled onions, and 2 parsnips. Add 8 chicken leg/thigh quarters (dark meat makes richer broth) and a tied bundle of fresh parsley. Cover with cold tap water, bring to a boil, reduce heat, then simmer gently for 3 hours. Strain, season with salt, pepper to taste, plus 2 Tbsp of sugar. Discard all but the carrot and chicken if desired. Let broth chill overnight so that fat congeals - then skim off the fat. Serve the broth hot with a couple slices of reserved carrot. If you want, add noodles, matzoh balls, rice, and pieces of boiled chicken.
   — festusbodine