Here's a tip that I use all year long, but it's a great time saver as the holidays approach. Chicken broth is a staple used in so many of our dishes and there are a variety on the shelves today including organic options, but why buy canned when you can make your own and skip the MSG?
I'm a fan of things pulling double duty and chicken is the perfect example...it's not just the meat ingredient in your next dish, but it can make tons of broth for meals in the future! When I bring the bird home I immediately give it a rinse, pop it into a stock pot, fill it with water until covered, add celtic salt, pepper, spices of your choice, a tad of butter and veggies (carrots, onions, garlic, celery or fennel). Bring water to a boil then reduce heat and cover. The length of time varies based on the size of the chicken, but a good way to judge is when the meat is falling off the bone...then it's ready! Remove the chicken, debone and place in containers to be stored in the freezer.
Once the broth is cooled, remove the fat off the top and place it in a container to be stored in the freezer for later use, then scoop out any veggies (some people strain the broth but I don't) and pour broth into ice trays. Yes, I said ice trays. This is a great way to have stock on hand at any time and in easy portions. Two cubes equal 1/4 cup. The photo below was my first attempt years ago. I forgot to scoop off the fat, so that's why you see a lovely yellow film on some of the cubes (:
It's such a time saver and adds a punch of flavor to any dish!! During the holidays it's great to pop some of these little guys in with the turkey drippings to make an awesome gravy. I love to add it to rice instead of using water and usually toss a few cubes in with my stir-fry veggies. The options are endless!!
So the next time you bring that chicken home, take a few more minutes to make some stock which will save you money and tons of time (:
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