Chicken Broth!                 

     Many good soup recipes begin with chicken broth.  I have found the quality of the chicken broth makes a big difference in the taste of the soup.  While there are chicken broths you can purchase, (my favorite being the Imagine brand), homemade chicken broth is easy to make and quite inexpensive.  So here goes…

1  4-5 # natural or organic chicken (got to recommend the healthiest :-) )
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped  ( I usually just quarter the veggies)
3 tablespoons apple cider vinegar ( this helps release the calcium from the bones)
1/2 teaspoon marjoram
1/4 teaspoon basil
1 bay leaf
1 teaspoon parsley
2 teaspoons sea salt
a little pepper to taste can be added while cooking, if you like
    

      Place all of the ingredients into a large stock pot.  Fill with water (about 4 quarts).  Cook on high until boiling.  Cover and reduce heat to maintain a medium boil.  Cook for about 2-21/2 hours or until chicken is tender.  My technical way to decide if it is done is to see if the legs will easily come off. :-)

     I don’t measure the water, I just add it to a certain level in my stock pot and sometimes I add water as it cooks if I think it needs it.  This recipe will give you a rich, full flavored broth.  Yield: about 3-4 quarts.  I usually freeze my broth in 2 or 4 cup batches as most recipes call for amounts of 2 or 4 cups.  I have canned it before, but my utility bill is so high, it doesn’t really save me anything to can it.  I have stewed my chicken on the grill before to save on electricity.  It worked great!
 

Grilling beans and whole potatoes

      For the delicious cooked chicken, I remove it from the bone and freeze in 2 cup quantities. Most recipes calling for cooked chicken usually call for 2 cups.

 Now you have the beginnings of several good meals, including Pumpkin Soup.

Next Post:
Pumpkin Soup
Broccoli Cauliflower Salad
Whole Wheat Crescent Rolls
     Until then…

Blessings,

Mominsc (1)

Marcie