Buy some of the bonier chicken pieces (such as backs, necks, wings),
or use a whole chicken. Put your chicken, cut up or not, into a big
pot, along with celery, onion, carrots, garlic, some herbs like
thyme, rosemary, sage, some parsley, stems and all. If you want, you
can saute all of these veggies in some olive oil, and then add the
chicken or chicken pieces. Add a generous amount of salt and pepper
-- at least 2 tsp., and I like more, of salt and at least a teaspoon
of ground pepper. Now, add a quart or a little more enough cold
water to cover the chicken by at least several inches. Bring to a
boil and skim off the gunk that rises to the top. Reduce heat to a
lower boil and simmer the chicken until very tender -- at least an hour.
Cool briefly and strain broth through a collandar or strainer into
large container. Use chicken for chicken salad, pot pie filling, or
any other use that works for stewed chicken (Chicken and dumplings is
wonderful!), and discard the cooked vegetables, or puree and add to
the reserved broth.Then refrigerate overnight. In the morning, you
will be able to remove the fat which will have congealed and risen to the top.
Then freeze the broth either in ice cube trays for those situations
when you need a little, or in containers of desired size and use in
recipes calling for chicken broth.
And, here's an even easier, and cheaper, way to make chicken broth if
you have a crock pot or slow cooker. When you buy a rotisserie or
other whole cooked chicken for dinner, or when you have roasted your
own, remove the meat to a platter, and as you strip the meat from the
bones, add the bones, including the whole carcus, to your crock
pot. Add herbs and vegetables, chopped, of your choice (See
above). Add at least 1 qt. of cold water -- the liquid can reach up
to about an inch and a half from the top of the pot. Cover, and cook
on low overnight or all day. Repeat straining, chilling, defatting,
and freezing process, as above.
Enjoy!Penny
At 12:25 AM 10/27/2009, you wrote:
Hi, unfortunately we don't have chicken broth in Israel. We do have
something called chicken soup powder. I think in the states it's
called chicken stock but not sure. Anyway, I would appreciate any
ideas for substituting chicken broth, or making it myself if possible.
Thanks
Sisi
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