March 15th, 2009
I was making chicken noodle soup the other today and needed some broth, so I went back and looked through my postings to find a recipe. I wasn’t really happy with it so I updated it just a little and am re-posting it here. I hope you enjoy it!
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 whole chicken I had just cut-up.
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
- Enough water to fill your pan and cover the whole chicken
- 1 Medium Onion, roughly chopped
- 3-4 celery
- 3-4 carrots cubed
- 1/2 tsp salt if you don’t want salt-free, otherwise none!
That’s it, it’s a really basic list of ingredients.
- Heat the pan over medium heat with a dash of olive oil in the bottom.
- 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.
- Place the onions in the pan and saute until soft.
- Place the carrots and celery in the pan along with any spices
- Saute for 2 or 3 more minutes then put the chicken in and stir well
- Saute for 2 or 3 more minutes, trying to get the chicken pieces on the bottom of the pan.
- Fill the pan with water.
- Turn the stove on high until the water boils, then reduce heat to let the stock simmer.
- Simmer and stir occasionally for about 2 hours, maybe 1.5. The broth will be reduced slightly, so keep that in mind for your proportions. You can cover once it has stabled out to a small simmer to reduce the evaporation.
- Use a strainer or a cheese-cloth like device to strain the broth and use as desired.
- Let the meat cool and then pick the meat off the bones for chicken soup or a casserole.
I hope you enjoy it!