Other than eating a yummy bowl of chicken soup (especially with matzah-balls) once in a while, I used to think that there was no real reason I would spend my time making it. I mean, soup is for eating, right? Wrong.
I found out that chicken broth is for cooking with. From soups and stews to seasoned rice and sauces, chicken broth (or any good vegetable broth) is an absolute must-have for cooking. And although you can buy canned or boxed broth, it costs MUCH LESS to make it yourself. And it really is easy.
Oh, and you don’t need to use any MSG to make it delicious! I actually used to use chicken boullion in my chicken soup and didn’t know I could get it to be flavorful without it. I mean, our grandmothers must have been absolutely primitive to not have such a convenience item, right?
Freeze your broth in a muffin tin, then pop out the frozen servings for easy use.
- A BIG pot
- Bones or carcasses you’ve been saving from previously roasted chicken dinners. OR necks or carcasses you get on sale at the market. OR 2 whole chickens (this will be a little more work, but will give you meals out of it as well)
- Add 2 onions (halved), 4 carrots, a bunch of celery leaves/1-2 stalks
- Add a bunch of parsley and a bunch of dill (thanks to my cousin Wendy for teaching me!)
- Cover with water and simmer away.
If you are using the 2 whole chickens, take the meat off of one chicken after 1 hr, returning the bones to the pot. Simmer away. Save that chicken meat for another yummy meal.
After a couple of hours, strain and remove remaining meat. That meat will be tough but works fine for chicken salad, etc. Remove all solids, strain soup, cool, and freeze.