Why make broth when you can buy it at the store? Because it is so much better when it’s homemade! Not only does homemade broth lend a richer flavor, but it has so many health benefits that you just cannot get from the preservative-laden store-bought stuff. And it is so easy and economical!
Cooking a whole chicken is easy as can be. We even pinned instructions for making it in the crockpot. After 5 minutes of prep you can head off to work and have a whole chicken waiting for you when you return home! Check out our Pinterest page for those instructions. Easy peasy. After you pick the delicious meat off that whole chicken, you are left with a carcass that is pure gold. Here’s how to turn that in to a quart of tasty broth.
1 chicken carcass
3 Tablespoons apple cider vinegar (to break down the bone and draw out the marrow)
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1/2 onion, roughly chopped
1 inch piece of fresh ginger
3 garlic cloves
2 bay leaves
2 sticks of astragalus root (optional..this is just really immune-boosting)
a pinch of cayenne pepper
Place all the above ingredients in a stockpot and cover with water until the carcass is about an inch below the water line. Boil for one hour, checking and replacing water occasionally whenever carcass is no longer fully covered with water. Reduce heat, cover and simmer for 16-24 hours. Or if you have a gas stove like I do and prefer not to leave gas going all night, transfer to a crockpot and set for 10 hours. After 10 hours, reset it for another 10.
After 16-24 hours, strain and pour the broth in to mason canning jars and keep in the fridge for up to 5 days. This is also wonderful frozen in a freezer-safe container for future use!
Sometimes I cook a whole chicken not because I am really excited about the chicken but because I am excited about the broth! It is great to drink if you’re feeling under the weather and this is what I use in all my soups.