There's barely any hands-on work!
| | Chicken broth is a building block of flavor. And because I'm a bit of a broth snob, I keep my freezer stocked with the homemade stuff. I use broth in place of water when I cook rice and veggies, as well as in soups. I even swap it in for the milk in my favorite meat loaf. Here's how to make your own!
Gather bony chicken pieces; aromatic veggies, such as celery, carrots and onions; and spices, like bay leaves, dried rosemary and thyme, and whole peppercorns. Place all ingredients in a Dutch oven and pour 2 quarts water over top. Bring to a boil over medium heat, then simmer, uncovered, 3-4 hours. With a spoon, skim away any foam that collects on top.
When done, place a fine-mesh strainer over a bowl and pour broth into the bowl to remove the unwanted bits and solid pieces. Let cool, then skim fat. Save it in the fridge for 4-5 days or in the freezer for a year. | | |
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