Recipe by PaulaG
This comes from Make-A-Mix Cookery. This book has been a life saver over the years. This recipe takes some time but in the end saves hours and money. I prepare this using chicken leg quarters when they are on sale. When a recipe calls for cooked chicken you have it as well as the chicken broth.
Top Review by Little T
Great recipe! I have a puny stock pot and could only make a half-batch, but I am exited to have a freezer full of wonderful tasting broth and delicious chicken that just fell off the bone! I am giving this recipe 4 and not 5 stars only b/c it did not call for onion and garlic which I personally feel should be in every stock bouquet. I used fresh basil and doubled the pepper for more kick. Thanks for posting, PaulaG, I will NEVER EVER go back to canned broth again!
- 10 lbs chicken parts, skinned (leg quarters works well)
- 3 quarts cold water
- 3 tablespoons parsley flakes
- 4 carrots, peeled and chopped
- 4 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons basil
Directions See How It's Made
- Combine all ingredients in a large stock pot.
- Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.
- Remove from heat and strain broth.
- Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.
- Remove and discard bones and skin.
- Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.
- Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.
- Seal and label containers.
- Freeze and use within 3 months.
- The preparation time is approximate time needed to cool chicken.
- I usually allow the broth to sit over night and skim the next day.