Chief's Chicken Broth
1 chicken carcass from roasted chicken, Or, 4 chicken thighs with skin and bones
1 lb chicken wings
1 stalk celery, cutninto1 inch chunks
1 washed carrot cut into 1 inch chunks
1/4 lb. chicken feet (if available)
4 leaves fresh sage
2 tbs. olive oil
2 tbs. butter
4 cups water
Heat oil and butter in large dutch oven over medium heat. Crack leg bones with a heavy knife, or cleaver. Add chicken parts , except for the chicken feet, and brown. remove the chicken from the pot. Add sage leaves ant cook in the rendered chicken fat for 3 minutes. Place all ingredients back into the pot, along with the water. Bring to a low boil, cover, and reduce heat to low. Simmer for two hours.
Strain the broth through a wire mesh sieve. Add water to make a quart if brith. Season with salt, and pepper to taste. Use the chicken meat either in soup, pot pie, or chicken salad.
the bones, skin, and chicken feet, as well as the chicken cartilage will add collagen to the broth, adding nutritional value, and great texture.
Place the broth into the fridge overnight. The fat will rise to the top and harden, and is easily removed. The broth will have gelled, letting yo0u know that this is a rich, and nutritious broth. Enjoy.
Seeeeya; Chief Longwind of the North
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