Forward Motion 411
Search
  • Making College Count
    • Getting In
    • Campus Life
    • Getting Ahead
    • So You're Graduating...
    • Graduate Life
  • Life Coaching/ Motivation
    • Removing Roadblocks
    • Life Coaching
  • The Home Front
    • Recipes
    • Organize Your Life
    • Holistic Health
    • Fitness
    • Crafts and Hacks
    • Baby Time
    • Trollolol
  • Mediation
    • Mediation FAQs
    • Family Conflict
    • Corporate Conflict
    • Post-Divorce Survival Guide
  • Finances and Credit
    • Personal Finances
    • Your Good Credit
  • Contact Page
  • Contracted Services
  • The Shoppe

Chicken Bone Broth

4/4/2013

0 Comments

 
Picture
When the recipe calls for chicken broth, do you head to the store and buy that thin, greasy stuff? I hope not! Making your own chicken broth is really the way to go. The broth is richer, more flavorful, fresh, and delicious in soups. Additionally, it's really good for you! The minerals, gelatin, and glycosaminoglycans in bone broths promote shiny hair, healthy joints, and strong nails. Bone broth may also provide relief if you suffer from digestive problems, food allergies, or lowered immunity. 

It’s very simple to whip up a batch of broth!  The added bonus of making your own broth is that you now have chicken to put in casseroles (like our Southwest Chicken Bake), soups (like our Ultimate Soup), or salads!

To help ally confusion, remember - chicken broth is thinner than chicken stock. Broth is made by using more meat than bones while stock is made by using more bones than meat. A broth stays liquid in when refrigerated and has a comparatively thinner taste. A stock becomes gelatinous when refrigerated and has a rich, full taste. (And the most of the commercially prepared stuff is completely watered down and inferior in taste.)

The proportionate balance of bones to chicken determines whether you choose to make this recipe into a broth or a stock. This recipe calls for one chicken (which makes a fine stock) but you can substitute a family sized package of chicken parts if you prefer. If you select chicken breasts, you’ll be making a delicious broth and you'll an easy time removing that all-white meat from the bone. Legs (or drumsticks) are less expensive, make great chicken stock, and removing the meat is a little more complicated but not too difficult. Thigh meat is the worst when removing the meat from the bone; it’s very messy and I don’t recommend it if you want to retain the meat (but it makes a fabulous stock).

Chicken Bone Broth
1                 Chicken
1                 Yellow Onion cut in large pieces
8-12 C.       Water to cover the chicken
1 C              Carrots (I use the baby carrots so I don’t have to cut them)
2 stalks       Celery
1 t.              Salt
½ T.           Thyme
1 t.              Rosemary
½  t.            Sage

Boil all ingredients together until the chicken is falling off the bone. Remove chicken from pot and place on plate. Strain broth into bowl using a colander.  Discard vegetables. Pour hot broth into mason jars and let cool. Fat will accumulate on top – do not remove it as it helps to keep the broth fresh. Store in refrigerator for up to 2 weeks or freeze.  Remove meat from bones and enjoy! Makes 3-4 quarts of concentrated chicken broth/stock.


0 Comments

    Recipes

    All
    Alfredo Sauce (Olive Garden)
    Apple Dumplings
    Applesauce
    Baked Chicken With Sweet And Sour Sauce
    Baked Mac & Cheese
    Banana Bread
    Berry Cobbler
    Chicken Broth
    Chicken Tortilla Bake
    Cilantro Lime Chicken
    Cilantro Roasted Salmon
    Cinnabon Cake
    Cinnamon Twists
    Corn Fritters
    Desserts
    Eggnog
    German Lace Cookies
    Homemade Tortillas
    Know Your Chocolate
    Oatmeal Cookies With Raisins And Chocolate Chips
    Parmesan Bread Sticks
    Peppermint Patties
    Potato Salad
    Pulled Pork Barbacoa
    Pumpkin Bread
    Rice Pudding
    Salmon Patties
    Soups
    Spinach And Strawberry Salad
    Temper Chocolate
    Tomato Soup
    Ultimate Soup
    Vanilla Extract

    RSS Feed

    Subscribe to our newsletter