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 stockpot. 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.
This recipe appeared in the March 2017 issue of Elements For A Healthier Life Magazine; recipe and photograph by C.K. Kochis.