Healthy and Homemade Broth

Have you ever tried to make your own broth before?   It’s pretty simple to do and doesn’t take many ingredients. I’ve been doing it for a few years and I love having the homemade stuff. I love not spending the money at the store and also knowing what is exactly in my food.

We eat whole chickens a lot since I have a family of 5. It feeds all of us and then lunch for my husband and I the next day. This time I had made a turkey breast. My husband cut all the meat off the bone and I was able to make broth. It’s the same with chickens or turkeys, all you need in the carcass.   You’ll need to set aside a couple of hours.  Sometimes I just put the bones in the refrigerator for a few days if I don’t have time to do it until I’m ready.

Ingredients

• Chicken or turkey carcass
• Celery
• Carrots
• Garlic
• Parsley (dried)
• Poultry seasoning
• Salt and pepper

The first thing you’ll need to do it cover the bones with water in a big pot and turn the stove on high.  I use 3 carrots and 3 celery stalks and cut each into thirds and place it in the pot.  Add 3 cloves of garlic, minced.  Add in 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon poultry seasoning, and 1 tablespoon of dried parsley.  Bring to a boil, then simmer for 1 1/2- 2 hours with the lid off.

Once complete, I strain in a colinder so I just have the broth.

I usually store in a large bowl overnight in the refrigerator covered with foil.  The next morning I skim the fat off the top.  I measure out 14 1/2 ounces in my  measuring cup.  That’s the size of a can from the store and many recipes calls for that amount.  I put in a freezer bag and freeze flat.  Now I have broth when I’m making soup or a casserole.

I usually don’t do this in the summer, but more in the fall and winter when I am making heavier foods.  It’s great to have on hand and costs only a little.  I got exactly 4 freezer bags out of this batch, so that’s equivalent to 4 cans.  I’m ready to make some yummy soup when it gets cold!

You may also like these posts.