Freezer Chicken Broth
When you make your own broth, you control the fat and sodium content. If you omit the salt from this recipe, add a few cloves of garlic for richer flavor.
Serves: 8Hands-on: 15 minutesTotal: 10 hours 15 minutesDifficulty: Easy
- 1 stewing chicken (6 lbs.)
- 2 medium onions, peeled and thickly sliced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 tsp. salt
- 1 bay leaf
- 1 tsp. dried basil leaves
- ¼ tsp. ground white pepper
- 2½ quarts water
- Place all ingredients in large stockpot. Bring to a boil over high heat; then reduce heat, partially cover pot, and simmer for 2 hours.
- Remove the chicken from the broth and set aside (pull the meat from the bones and use in recipes or freeze to use later). Strain broth through a sieve and refrigerate overnight. The next day, remove fat from top of broth and strain again through cheesecloth. Freeze broth in 1-cup portions in 1-pint zip-top plastic bags.
- To thaw and reheat: Thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.