October 20th, 2007
As you may have noticed I don’t use salt that much. I like to use unsalted butter, and I rarely put salt in anything I bake. I found that it is not necessary to add salt in order to have a delicious flavor. When I went on a salt-free kick way back when, I realized that chicken bouillon and store-bought chicken broths have a LOT of sodium (along with pretty much every thing else you buy at the grocery store). So I decided that I would try to make my own; This was also after wondering what I would do with the chicken carcass I had just cut-up or bbq’d.
This is a great way to use a whole chicken after you take what you want from it. I found that a whole chicken can make a whole weeks (depending on your family size) worth of meals if you use the whole thing (as opposed to just using the meat: breasts, thighs, and legs). I actually used this broth in a recipe I’ll share soon! Here is my very simple recipe (which you can extend to use any flavors you want):
- A whole chicken (cooked=brown chicken broth, uncooked=white chicken broth) with breasts and other meaty-parts removed based on preference
- 1 Tbsp ground pepper or 15 whole peppercorns
- Enough water to fill your pan and cover the whole chicken.
- 1 Medium Onion
- 3-4 Celery, 3-4 Carrots cubed.
- 1 teaspoon of each of the following dried herbs based on your preference:
- 1/2 tsp salt if you don’t want salt-free, otherwise none!
That’s it, it’s a really basic list of ingredients.
- Cut the chicken into manageable pieces and so that it fits into your pan. I use a big soup pan. It probably held about 8-cups of water or more.
- Put the chicken into the pan.
- Fill the pan with water.
- Turn the oven on high until the water boils, then reduce to medium or high enough to let the stock simmer.
- Next, use another pan to fry the onion, which you have chopped into eighths.
- When they are starting to turn slightly brown throw them in the pot with the chicken.
- Add the pepper and herbs (and salt if you must).
- Add the carrots and celery
- Simmer and stir occasionally for 3-4 hours. The broth will be reduced to about half of the original volume, so keep that in mind for your proportions.
- When you’re done simmering you can use a strainer or a cheese-cloth like device to strain the broth and use as desired.
After I strained it I thought for a while about what to do with the bits of chicken pieces, carrots, and celery. I decided to remove all the bones and non-meat chicken pieces and then turn the rest into a soup. You can do what you like with it, have fun!
I hope you enjoy it!