Prep 1 hr 15 mins
Cook 2 hrs 30 mins
This virtually fat-free broth has been a staple in our home for years because of my allergies and David's heart. It freezes very well and is great to have on hand. We like to use it in other recipes as a substitute for butter to reduce the fat content and for water to kick up the flavor. It's also wonderful as a home remedy when loved ones get sick. Because I can't use OTC medications, I add a dash of cayenne whenever I have congestion or a head cold. The "bonus chicken" comes from picking the meat from the bones. It comes out very tender and juicy, falls right off the bones, and is ready to add to any dish. I also make sandwiches out of it or freeze it for later use. It takes a little extra effort with the second boil, but it's well worth it. Enjoy! *Adapted from Emeril Lagasse's Louisian Real & Rustic Chicken Broth, p. 11. BAM!:)
- 2 (3 -4 lb) whole chickens (I buy natural and avoid broth-injected)
- 8 quarts water (approximate)
- 2 cups carrots, coarsely chopped (baby carrots are okay)
- 2 cups celery, coarsely chopped (tops too)
- 2 large onions, peeled and quartered
- 8 garlic cloves (minced works fine too)
- 5 bay leaves
- 2 teaspoons black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon (a must!)
- 1 dash cayenne pepper (optional)
- Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
- Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
- Add remaining ingredients, being careful not to burn yourself.
- Heat to a rolling boil, then simmer over medium heat for 90 minutes.
- Remove from heat and cool approximately 1 hour.
- Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
- Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
- Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
- Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
- Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
- Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
- NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).
Awesome chicken broth recipe! Every time I cook a whole chicken, my husband cuts out and saves the back to use for making this broth. We usually double this, making a huge pot full to stock the freezer for any time we need chicken broth for soups or stews. We usually add fresh parsley and parsnips to this as well. So worth the time it takes to make this. Thank you Heather & David!