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.
Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead.. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s coaching services, please visit ckkochis.com
This recipe appeared in the March 2017 issue of Elements For A Healthier Life Magazine on page 52; recipe and photograph by C.K. Kochis. Get the March issue for $1.99.
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