Chicken Broth


3- 3 ½ pound broiler-fryer chicken
water to cover the chicken
1 teaspoon salt
½ teaspoon pepper
3 tablespoons rice vinegar (or other safe vinegar)
1 stalk celery, with leaves
1 medium carrot
1 large onion, with paper still on (leaving the paper on gives it a nice color.)
bay leaf (optional)

Put all ingredients into a dutch oven. Bring to boiling. Skim off any foam from broth, it will make it taste better. Reduce heat. Cover and simmer for at least 45 minutes, and up to all day long! The longer you simmer, the richer the broth will be, and more calcium will be drawn from the bones, making it really healthy. When you are done simmering, strain the broth, to remove chicken and vegetables. Discard the vegetables, chicken bones, skin, and viscera, keeping the meat. Skim the fat from the broth if you want, but it is better and richer if you leave it in. Use to make chicken noodle soup, or freeze for future use.

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