Total Time
4hrs 30mins
Prep 3 hrs
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large stock pot.
  2. Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.
  3. Remove from heat and strain broth.
  4. Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.
  5. Remove and discard bones and skin.
  6. Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.
  7. Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.
  8. Seal and label containers.
  9. Freeze and use within 3 months.
  10. The preparation time is approximate time needed to cool chicken.
  11. I usually allow the broth to sit over night and skim the next day.

Reviews

(2)
Most Helpful

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!

Little T October 20, 2006

Very good. I did add one onion cut in 1/2 skin and all and a couple galic cloves! This is always good to have in the freezer.

Rita~ May 08, 2006

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