Making your own Chicken and Beef Broth

Why?

• Its easy
• Its inexpensive
• You have control over the sodium and fat
• Contrary to popular belief, it is NOT labor intensive

Did you pick up a store bought roasted chicken for dinner?

Take the carcass, and any skin you did not eat;
3 stalks of celery cut in half
3 carrots peeled, cut in half
1 garlic bulb cut in half
1 large onion cut in quarters
Bay leaf, salt and pepper

Put in stock pot with 12 cups of water and simmer for 1.5 hours

Strain out veges and bones, throw away
Chill broth until any fat solidifies and skim off
Freeze in ziploc bags and/or individual custard cups (approx 1/2 cup) and when frozen, release from cups and store in a large zip lock bag.

Thats it.

To make it better, spend some time roasting a chicken or beef soup bones (rubbed with the rub at the beginning of this blog) along with the vegies sprinkled with olive oil, salt and pepper in a 375 degree oven for 45 minutes to an hour before adding them to the stock pot.
The meat can then be removed and used for other dishes.

I've always made my own stock, however, when I was out, I had Tim pick some up from the store.   Being the thrifty man he is, he picked up Great Value chicken broth.   The ingredients included salt, MSG and sugar as the main ingredients.   We won't be doing that again.