Home Made Chicken Broth/Chicken Stock
Making home made chicken stock from leftover chicken is so simple. And it doesn't waste any of the meat. Just take any leftover chicken, roasted, stewed, whatever - even store bought rotisserie chicken works. Throw all the leftovers even if they are little more than picked off bones, into a crock pot and cover with water. Even put in the gelatin like stuff, it all adds flavor. Add 1 T salt, and 2 t poultry seasonings (optional, but will make it taste better).
Turn on low and let it go for hours, all day or even all night. The longer it cooks, the more flavor will be in the broth.
After cooking, strain off the broth and you can store in the freezer using zip top bags or can in a canning jar using a pressure canner (warning - do NOT try canning chicken broth in a regular hot water bath canner, it won't kill the right types of bacteria). In the freezer you can lay them flat to freeze and stack them.
After straining, cool the rest of the chicken and bones. Remove chicken and skin and use for other recipes where cooked chicken can be used. I freeze it separately and use it for chicken soup, chicken enchiladas, chicken salad, etc.
Calories for the broth, almost none. Calories for the chicken - depends on how much you use. Zero carbohydrates for both.
No comments:
Post a Comment