Make-Ahead Chicken And Broth |
Course : Chicken
Serves: 1 |
|
| |
Ingredients:
2 pounds chicken backs -- and necks |
6 pounds frying chicken -- cut-up |
4 quarts water |
2 stalks celery -- cup-up |
1 cup celery leaves |
2 medium carrots -- sliced |
1 tablespoon fresh parsley -- chopped or 1 tsp. dried |
2 teaspoons salt -- to taste |
1/2 teaspoon pepper |
1 whole bay leaf -- * see note |
|
| |
Preparation / Directions:
* I add at least 2 teaspoon thyme
In stock pot combine chicken pieces and water; heat to boiling. Cover; simmer 15 minutes. Skim off any froth that rises to surface. Add remaining ingredients; simmer partially covered for about 30 minutes or until chicken is fork tender and juices run clear.
Remove chicken from broth. Remove meat from bones and cut-up. Divide cut-up meat into 1-cup portions (or desired amount) and place in freezer bags or containers. Refrigerate until completely cool; freeze.
Meanwhile, continue simmering broth for 2 hours. Strain cool to room temperature. Cover and refrigerate until fat forms; remove fat.
To store, pour broth into ice cube trays and freeze until solid; transfer cubes to plastic bags. Remove individual cubes as needed; about 10 cubes equals 1 cup broth. Chicken broth can be frozen up to 6 months; cut -up chicken can be frozen up to 1 month.
About 3 quarts chicken broth; 6 to 7 cups cup-up chicken.
|
| |
Nutritional Information:
1707 Calories (kcal); 147g Total Fat; (77% calories from fat); 74g Protein; 20g Carbohydrate; 402mg Cholesterol; 4856mg Sodium |
|
|
|
|
|
