- Left-over chicken parts from a whole chicken
Left over rib bones, chicken hearts, liver, etc.
- 3 bay leaves
- 1 onion – chopped
- 2 stalks celery – chopped
- 1 carrot – chopped
- 2 QT distilled or filtered water
You always want to use filtered water, because as the steam escapes, the impurities concentrate. This is usually a bad thing. For veggie stock add more of your favorite vegetables, and eliminate the animal bones
STEP BY STEP
- Chop or break bones into smaller pieces if necessary
- Add whatever veggies you have available
– onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems
- Bring to a boil
- Reduce heat and simmer for four hours in 2 QTs water
– or until reduced to about 1/4 of original size
- You can prolong its refrigerator life by ladling it directly into canning jars through a sieve
- Make sure all your equipment is clean
PLEASE NOTE: THIS IS NOT CANNING. This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.
- If you will be freezing the broth, strain liquid into metal bowl
- Ladle into canning jars leaving a full inch of headroom
- Let cool, then place in refrigerator overnight.
- The next day, place into freezer.
- The jars will keep a week in the refrigerator, or up to six months in the freezer.
- Use any bones: ribs, t-Bone, turkey, etc.
- The more scrap veggies you put in, the better it will be.
- This makes a GREAT GRAVY
- This is nearly a requirement when you make my SCRATCH MARINARA.