I recommend homemade or good organic quality chicken broth in a lot of my recipes. I wanted to show you how easy it is to make your own! You also get at least a couple of meals out of the process, for about a $10 investment and about 1/2 hour total of your time once a week. Why not make your own?
Check out the video to see how easy it is!
Check out this recipe for Creamy Chicken Roasted Garlic Chili Relleno’s Casserole - I came up with this after making the vid!
1 chicken, organically raised – get the best you can afford (saw some for $3 on clearance, frozen on Amazon Fresh)! Giblets removed, neck bone set aside
1 onion, chopped – set aside the ends and skin, any bits you aren’t using
4 carrots – peeled and chopped – set aside the ends
4 stalks celery – chopped – set aside the ends
Garlic cloves – as many as you want, skin on
1 lemon, halved
Fresh herbs of your choice – thyme, bay leaf are great
Kosher/sea salt and fresh ground black pepper to taste
Place all of your trimmings from the vegetables along with the neck bone from the chicken
Any other veg – parsnip, parsley, etc.
Set aside the peices you trim off to make the broth in a large stock pot along with the neck bone.
In a baking dish or pan, place your chicken, stuffed with the lemon, surrounded by the vegetables. Season to your tastes. Roast at 425 degrees for about 1 hour, until the temperature in the thickest part of the chicken reaches 165 degrees. Remove from the oven and cover with foil. Let rest 1/2 hour until the chicken reaches 180 degrees. Take the meat off the bones, set aside for meals, sandwiches, etc.
Place the chicken carcass and the lemon in the stock pot with the neck bone and vegetable trimmings. Cover with water. Bring to a boil, cover, let simmer for 20 minutes to an hour. Strain, cool and refrigerate/freeze as you desire!
That is it! Natural, additive free, delicious chicken broth!
Bonus! Roasted Garlic! Chicken leg/roasted veggie lunch! A buncha shredded chicken for use in another recipe! House smells great! EASY!!
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