Make Your Own Chicken (or Beef) Broth

If you don't like the amount of salt, sugar or preservatives in commercial chicken broth, you can easily make your own.

Whenever you cook a chicken, whichever way you make it, there will be bones left over. Don't throw them away! Put them in the refrigerator or freeze them. Don't let them spoil. When you are ready to use them,place the bones on a cookie sheet. Heat oven to 400 degrees F. Place the cookie sheet on the top shelf of the oven and bake for 30 minutes.

I use a 4 quart crock pot. Add vegetables such as celery, carrots, onion, garlic and parsley, if you like.

Add water to fill. Turn the heat to low. Cook for 8-10 hours. The temperature on high will cook faster.

When complete, place a colander in a large pan and empty the contents into the colander. The liquid is extremely hot at this point. Be careful not to burn yourself. Discard the depleted bones and vegetables.

Place a strainer in a funnel and pour liquid from the pan into quart jars. If planning to freeze, only fill to the shoulder of the jar, otherwise the jar will break when the ice expands. I keep one jar in the refrigerator and freeze the rest. Some sediment may get through the strainer. If sediment is not wanted, cover the strainer with cheese cloth to filter this out.

Making your own broth creates a for better tasting soup or gravy than any commercial product I have ever tried. It is worth the effort!

There will be a lot of chicken fat on all the surfaces. Use lots of detergent or run them in the dishwasher.