Yesterday and all day today I’ve been telling myself, “write a blog post”, ” get off your butt and write something “!! Do you know what I’ve been doing? Reading cookbooks and pinning recipes. I found a fantastic recipe for roasted broccoli soup with Stilton. How lucious does that sound. I will definitely be trying that!! But not today.
Today is all about the chicken bone broth. I usually make a big batch almost every week. I don’t like canned or boxed broth. It usually tastes like the tin can it comes in or is overly salted. Yuk.
The one I’ve made today is my summer version of this broth. The only difference between my summer and winter versions is, in the colder months, I roast a lot of chicken. I save up the carcasses in the freezer. When I have about four or five I’ll make a batch of broth. In the summer I use two whole chickens. Preferably organic, if it’s a good price.
This broth is the base for most of my soups. Chicken, vegetable, bean, or pork. I also use it for rice dishes.
This broth is incredibly easy. You gather your ingredients, put them in your pot, fill pot with enough water to just cover everything, and let simmer all day. Now most recipes will tell you to simmer for 24 hours. I simmer mine for 12 hours. I really don’t have a choice. My stove shuts off after 12 hours. It’s really your choice. Do what is best for you.
First things first. Make sure you have a good stock pot. I use a 22 quart stock pot. Gather your ingredients
Ingredients are: 2 chickens, (giblets removed), 2 onions, 4 or 5 carrots, scrubbed, trimmed, unpeeled, 4 or 5 stalks celery, 1 lemon, halved, 1/2 a bulb fennel, 4 or 5 cloves of garlic, smashed, 2 sprigs rosemary, 3 or 4 sprigs thyme, 1 bunch Italian parsley, 1 teaspoon salt, 5 or 6 peppercorns, 1-2 tablespoons apple cider vinegar.
Don’t skim the fat. All of the fat will rise to the top while it’s cooling and solidify in the refrigerator. I store mine in the back of the refrigerator, where it’s the coldest. If you want to freeze your broth, do it after it has turned into a wonderful gel. It is easier and less messy. This recipe made about a gallon and a half of broth. It’s great for cooking and it’s great for sipping as a warming snack. Enjoy!!
WAIT!! Don’t leave yet. I want to tell you about my friend Christine.
Christine is a quilter. Man can this woman sew!! I wish I had that talent!! She’s also a blogger. She’s talented at that too. Anyway she’s going to do a guest post here at The Fig Farm. You can find Christine over at www.stitchal
She is awesome and you are going to love her!!
Thanks for sticking with me!! Could you help me out by following me and sharing my blog with your friends?? Thanks. See y’all next time.