homemade chicken broth
I rarely make the same broth twice, generally I just use what ever is available in my garden or the produce drawer of my frig. The first photo at the top left I included tomatoes from the garden, the second has apples from my next door neighbors tree and the two bottom photos I seared the chicken first for a richer flavor. If I am not using the poached chicken the day I make the broth I put it in the freezer to use in recipes later on. The recipe that follows are the basic ingredients and then you can get as creative as you want after that.
1 2-3lb fryer
1/2 bunch of parsley
3 stalks of celery cut into 2″ chunks
2 carrots cut into 2″ chunks
1 whole head of garlic cut horizontally
1 large onion quartered
1/2 tsp peppercorns
2 bay leaves
Clean the chicken inside and out and remove the organs and giblets, you can leave the neck if it is included. Place the chicken in a large stock pot along with all the other ingredients , fill the pot with cool water to cover the ingredients by at least one inch. Put the pot on high heat until the liquid comes to a boil, cover and turn heat down to low. Simmer for 2 to 3 hours until the chicken starts to fall apart. Remove the chicken and strain the broth. Season the broth with salt and pepper if you are using it right away. If I am freezing the broth I do not season it until I am ready to use it.