Spring Chicken Broth

I went outside this morning looking for spring

all I found was a whole lot of snow and this reminder of last summer.

Not much to entice me to stay outside so I think I'll go in and cook.

My Chicken Broth Method

I often buy chicken breasts with backs attached or whole wings on sale, so I  stock up.

When I get home I cut off the backs and or the wing tips and freeze them in a bunch for making broth.

1. Thaw and thoroughly wash the parts.

2. Place in a pot and cover with cold water. Bring to a full boil for 5 minutes.

3. While it's cooking rough cut  some celery, a big carrot and an onion.

 If you have them add some black and green peppercorns, a few bay leaves to the mix. No salt!

4. After the chicken bits have boiled  pour it all into a colander (yes down the sink) and rinse with cold water a few times.

Wash the pot. This step gets rid of most of the yicky bits and some of the fat.

5. Put the washed again chicken and all the veg etc. into the clean pot and cover with cold water.

Bring it to a boil, cover and reduce the heat to barely a simmer. Do not stir it. Check it once in a while to make sure everything is still under water. Add a small amount of water if needed.

Let simmer for at least 1 1/2 to even as long as 3 or 4 hours.

Here it is after 2 hours of simmering.

6. Strain it through a colander into a bowl by gently pouring. Still no stirring you don't want to shake up any nasty bits.If you really want to you can pick off the meat and feed it to the cat, taste it if you like it has almost no flavor. Otherwise discard  the nasty bits.

Great color! Smells yummy too.

I pour it into a pitcher and put it in the fridge, Then it is easy to lift the solid fat off the surface.

Tomorrow I'll freeze in small 1/2 cup containers to use in pan sauces or gravies. Or make soup!

If needed I add the salt when I use it.