Canned Chicken Broth

dmd77
Thu, 06 Mar 2014 16:14:44 +0000

I make my own chicken broth/stock by simmering everything leftover when I buy one of those grocery store rotisserie chickens. I dump the skin, bones, everything in a two-quart pot, cover with cold water, and put it on low heat for two or three hours. (Cold water is necessary if you want clear broth.) Put it in the refrigerator overnight if you want to skim the fat (I don’t). If you want richer flavor, toss an onion into the pot. Even richer than that? Add a chunked carrot and a bay leaf or two. Strain before using. For really clear stock, strain through cheesecloth.