Making your own broth is recycling at its best, and homemade stock can really make a difference in your cooking. We freeze all our chicken bones from butchered whole chickens and turn them into delicious no-sodium broth. Adding onion, carrot and celery to the bones covered in water makes the broth savory and rich. Skim the broth to reduce the fat, and store in the freezer in different-sized vessels. We put most of ours in 2-cup recylced sandwich meat containers, as you see here, because that seems to be a good size.
This isn’t a hard and fast recipe, because the amounts are very flexible. It’s just something you toss on the stove in the morning and let it simmer and perfume your house for a few hours or more. The delicious result will be instantly noticeable in your cooking.
Note: As our friend Heidi points out below, if you refrigerate the broth after straining it, the fat will rise to the top and harden, making it easy to just scoop off before you package it. Thanks Heidi!Print
Chicken bones, fresh or frozen
A few ribs of celery
A few carrots, peeled
An onion, peeled and halved
Put the chicken bones in a pot and add water to cover. Toss in the vegetables and bring the pot to a simmer. Lower the heat so the broth is just simmering, not boiling, and cook for at least an hour. Four hours is better. Skim any foam off the top of the pot as it collects.
When the broth has simmered as long as you like, remove the bones from the pot with tongs and discard them. Allow the broth to cool long enough for the fat to rise to the top, then scoop it off with a spoon.
Using a ladle to keep from getting any sediment at the bottom, ladle the broth into a gravy separator, in batches if necessary. Pour the stock through a strainer lined with cheesecloth into a large bowl, then divide it into smaller containers in measurements of 1, 2 and 4 cups. Freeze unless you’re using this within a few days.
For a richer, more brown broth, you can roast the bones and vegetables in an oven set at 350 for 20 minutes before adding them to the pot. Be sure to deglaze the pan and add the liquid to the pot also.
If you know a better way or have other input, please share it with us in the comments.