This recipe is an original from Fay Levy , a syndicated food columnist for the Jerusalem Post. I happen to own one of her cookbooks. In fact, that is where I got most of my healthy cooking inspirations from. Homemade chicken broth/stock is a brilliant idea. Its easy to make. You can control the sodium amount and not have to worry about any added artificial flavors or MSG. The flavors are natural and it tastes so much better than the processed store bought chicken broths. I use this in soups,stews,casseroles, and even in risottos. People haven’t quite seem to fathom the difference between chicken broth and chicken stock. There isn’t much of a difference. Making chicken (or meat) stock requires bones and you would have to allow 2 hours for the flavors to integrate. If you decide to make turkey broth, you would need turkey wings or necks and allow it to simmer for 2 hours. I normally use chicken wings and I set aside the vegetables to add to my chicken soup later on in the week. But you can use chicken breasts although the flavor is not as strong,thighs,back,or drumsticks. I will publish a recipe on vegetable broth later. The method and the concept is the same.
You will need:
- 3 lbs of chicken thighs,drumsticks,necks,wings (preferably skin removed)
- 2 large onions quartered
- 2 large carrots quartered
- 2 large celery stalks quartered
- Green parts from one medium leek chopped
- 1 Bay Leaf
- 3 fresh sprigs of thyme
- 1 fresh sprig of rosemary (I threw that one in because I like the flavor that it adds to the broth)
Add all ingredients to a large pot. Fill with water till ingredients are completely covered. Cook on high flame and bring to a boil. Lower the flame to medium and let it simmer for about an hour. Skim off the fat occasionally. Discard ingredients and set aside for later use. If you don’t plan on using the broth immediately, allow it to come to a complete cool and transfer to a concealed container. It can be refrigerated up to 3 days for frozen up to a couple of months.
Yields about 2 quarts