Chicken Broth Anne of Green Gable Style

I put chicken broth in EVERYTHING. Well not really, but I do use it to make soup (obviously), potatoes,noodles and rice. You could also thaw it to stir fry vegetables and really anytime you need to add a little liquid. Not muffins though. That would just be gross.  It is FULL of nutrients and all that honest to goodness good for you flu bug killer stuff.

It is EXTREMELY SIMPLE to make.  I thought I would share my secret recipe.

After roasting chicken (bone in skin on), I place all the bones in a pot. I add carrots, celery, dash of salt, broccoli stems ( I cut them and place them in a freezer bag to save for this purpose), garlic and chunks of onion.

Add Cold water and let sit for 20 minutes or so. ( I do all this as I'm cleaning up from our roast chicken supper).

Turn the stove onto medium high. As soon as it begins to bubble I turn it to low and let it simmer FOR HOURS. I put in on the lowest setting all night.

In the morning I strain it into another bowl and place in the fridge to cool.  After a few hours the fat will accumulate at the top. You can choose to skim it off but I leave it. The fat adds amazing flavor and overall it is not that much 'fat' in your dish. It also contains lots of good stuff.  Think about how much butter you add to mashed potatoes. This just saves you a step.

When cooled the broth should look like slightly underdone jello.  The jellyness of it is the marrow taken from the bones. This is the stuff  why 'Grandma's' chicken soup was the answer to the common cold.

I separate the broth and put it in used yogurt containers. I usually get 3 servings out of it.

That's it! It is really that simple.