I’m a food purist at heart. It pains me to purchase processed food that has too much sodium, unpronounceable preservatives, food dyes and chemicals added in it. Canned chicken broth or stock is pretty much top on that list (I’ll get to condensed cream-of-whatever soups later). I don’t see why I should pay $2.50 to $3.00 for a carton of Swanson’s chicken broth when I can buy a whole chicken for slightly more money and end up with chicken *and* broth. Seriously when you see how easy it is to make homemade broth you’ll stop wondering why I go through gallons each month.
- One whole chicken
- One yellow onion – quartered with skin left on (this deepens the color of the stock)
- 3 stalks celery cut into large pieces
- 2 carrots cut into large pieces
- 1 teaspoon salt
- ½ teaspoon white pepper (avoids black flecks in your broth)
- 1 teaspoon rubbed sage
- 2 bay leaves
Clean out chicken and rinse until water runs clear. Discard innards. Place chicken in a large stock pot (bonus points if yours has a strainer like mine in the picture). Add vegetables and seasonings. Cover with water leaving at least two inches below the rim of the pot so it doesn’t boil over. Heat on medium high heat until boiling. Reduce heat to low. Cover and simmer for at least 2 hours.
When the broth is done, carefully remove the cooked chicken. Once it cools, debone the chicken. Store chicken separately for use in other recipes. Discard the veggies. Allow the broth to cool and skim fat from top. Store in plastic containers; I find 4-cup containers to be handy size. Freezes well.