I am starting a new series on my website called “Don’t Buy It, Make It”. There are so many items that we can buy at the store but are so much better if you make them yourself. I rarely buy processed foods any more mainly because of all the added “crap” that goes into just about everything. The added benefit of making things at home, is you will save money. This giant batch of homemade chicken broth cost me about five dollars!
Here is a collage of the ingredient list from some store bought broth. Ick. Lots of added things that you just don’t need. Not sure what “chicken flavor” is and why do you need cane sugar? One brand even has MSG. One added benefit of making your own broth at home is that it is gluten free and your house will smell divine when it’s simmering away!
Homemade chicken broth is super easy, so easy in fact that I am not going to put it in recipe format! Next time you roast a chicken or buy a rotisserie chicken from the store, save the carcass (skin and all) (or put it in a zip lock bag and freeze it until you are ready to make broth). What’s great about this broth, is that you get to use all the root veges that you don’t ever know what to do with. They just add tons of flavor and make a really good broth!
Here is how you put it together. In a large soup pot, place chicken carcass (frozen is ok here), 1 large onion, 4-5 garlic cloves (peeled), a couple of stalks of celery, a few carrots (ends removed), 1 rutabaga, 1 turnip, 1 parsnip, 2-3 bay leaves, a bunch of parsley, 1-2 tbs salt (start with one and adjust to taste) 1-2 tbs pepper (pepper corns or ground, your choice). Cover with water, bring to a boil, lower temperature, cover and let simmer for at least 2 hours up to 3. After your broth is cooked and cooled, strain out all the solids and store in containers. I freeze mine so that I always have good chicken broth on hand to make whatever I need! This batch made eight quarts!
If you want to make vegetable broth, just leave out the chicken and triple the veges and make it the same way! Easy peasy!