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Homemade chicken broth is a delicious way to use the bones from a roasting chicken. It greatly enhances the flavor of other recipes, contains far less salt than commercial chicken broth, and is a fraction of the cost. It can be easily frozen for future use as well.
Makes 6 Servings Show Detailed Pricing
- 1 pound chicken backs or leftover bones
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- * 3 bay leaves
- * 1 sprig of fresh rosemary
- 1 tablespoon salt
- In a medium-size soup pot, place the chicken bones, onion, celery, carrot, herbs, and salt and about 7 cups of water, or enough to cover the bones.
- Bring to a boil on high heat, then cover and lower to a simmer. Cook 30-50 minutes--even with the shorter cooking time, you will get a nice, aromatic broth.
- Strain the chicken broth into a large bowl and discard the bones. The final quantity will be about 6 cups of broth.
- You can use the leftover bones from a roasted chicken made for another meal (just throw the bones in the freezer if you're not ready to make broth right away). If you don't have leftover bones, you can use chicken backs.
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