Friday, November 2, 2012

Homemade Chicken Broth

Halloween is over. Harvest is here and so we move swiftly into the colder winter months.

I don't know about you, but I love soup on a cold winter's eve. And paired with a grilled cheese sandwich...a feast!

Every great soup needs a great stock. More often than not, I use a chicken broth base for all kinds of soup. Today I'll share the broth recipe which you can use in this hearty lentil soup recipe...

Home Made Chicken Stock

  • 1 large bag baby carrots
  • 1 whole onion quartered
  • 3 large garlic cloves crushed
  • 1 bunch  fresh parsley
  • 1 bunch fresh oregano
  • 1 carcass of leftover rotisserie chicken
  • 1 lemon quartered
  • freshly ground pepper to taste
  1. Put all ingredients in large soup pot 
  2. Cover all ingredients with water
  3. Bring to a boil and cook for 20 minutes
  4. Reduce heat and simmer until all veggies are tender to the fork (another 40 minutes)
  5. Strain through a fine sieve or cheese cloth
  6. Store in 16 oz containers until ready to use for soup or for a day when you aren't feeling well.

Just before lowering heat to a simmer.

The leftovers after straining.
The star of the show. Finished stock.

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