Homemade Chicken Broth
Homemade Chicken Broth from a rotisserie chicken.
Homemade broth is easy to make, tasty and good for you. It’s not a pretty process. Looking at the pictures, you may even think it looks gross. However, the flavor of homemade broth is well worth the time and effort.
A close friend of mine loves the flavor of rotisserie chicken. She’ll remove the meat from the bone to add to her family’s meals for the following couple of days.
When I asked her if she’d ever made broth with the remains, she replied with a simple, no. Her family does not consume a lot of soups, and hadn’t considered using broth when preparing rice or other grains.
For chicken broth, place the carcass (skin, bones, cartilage, and remaining meat) into a stock pot. Cover with water. Bring to a boil. Simmer for two hours.
Allow to cool 30 minutes. Strain broth and throw away the chicken remains. Pour in freezer-safe containers and place in freezer.
When you’re ready to use, thaw, skim off “fat” layer (the fat protects the broth from freezer burn), prepare as needed.