Chicken Broth

Seems like a simple recipe, Chicken Broth, since you can basically buy it at the store.   Broth from the store cannot compare to what you can make at home with not much effort.   A quality broth when cooled in the refrigerator should become nearly like a gelatin.   I haven't yet found a store broth which has this property. 

Here is what you need to make Chicken broth

• Stock pot or at least a pan which can hold at least 2 qts of water.
• Vegies - onions, celery and carrots are most commonly used but you can add peppers (mild or spicy), garlic, herbs, leeks, zucchini, mushrooms, etc.   Toss in any vegie especially ones that need to be used and you can even collect parts of vegies you cut off that you might toss in the composter - ends of carrots, broccoli, asparagus, onions skins, cauliflower leaves, etc.    You can leave out the veggie if you want.
  
• Chicken pieces - I like using backs which I will collect from whole chickens I use over a period of time (usually less than 8 weeks).  Keep the backs in the freezer.  You can also purchase backs from the store.  Last time I purchased some they were $1.99 / lb.   You can use any other parts, giblets or  even Pawpaw which will add even more collagen.   Of course, you can skip adding chicken to make a nice vegie broth
  
• Oven or stove top 
• Water
• parchment paper (optional)

Chunk up vegies into sizes that will fit in your pot.  I quarter onions, cut carrots or celery in half, toss in whole smaller peppers and keep most vegies larger sizes.  This will make it easier when straining the broth

Cut chicken into pieces that will fitin  your pot.  Keep skin on and bones.   I prefer to roast the chicken under a broiler on a pan lined with foil.   Broil both sides on high with the pieces 10" from the broiler.  I use Hi setting and cook for 8 to 10 mins.  Make sure to watch so they won't burn.  When done roasting, add the chicken with any juices on the pan to your pot.

Select a large enough pan/pot which has a lid.  Add your vegies, chicken and enough water to cover everything.   

Optional, is to take a large enough piece of parchment (larger than diameter of the pot), crinkle it up then spread it out over the veggie/chicken. Push the parchment down so that it is resting on top of the water.  

Roasted chicken

Put the lid on and turn heat to medium high to get to a boil.   Once it is boiling, turn heat down so its at a nice simmer / light boil.  Simmer for an hour  or two,  until the vegies are soft and chicken is failing apart.

When chicken is done,  let cool enough to handle.  I prefer to use latex gloves to work with the meat.  Strain through a colander into a bowl.   Pull meat off chicken into a separate bowl.   Put strain broth in jars and into the refrigerator.    Place the meat in a separate container to use for a soup, pot pie or for a sandwich.   I sometimes add a bit of broth to the meat give to my pets as part of the food.

If I am making soup from the broth, I will put the bowl of broth with the meat in the refrigerator.  Next morning, the fat will have solidified on top.  You can remove the fat in large chunks.  I like keeping the fat to use with or instead of oil.   Use the broth and meat to create a soup.