This is the recipe that you would use if you really want to spread your buck and get every last $$ of out that chicken. Especially if you decided to go ahead and bite the bullet and spring for a pastured one. You won’t be let down if you do. Promise. Making broth using this method is a really good idea to do anyhow because while it won’t have as much nutrition as making it from an uncooked chicken it will still have plenty of flavor that will really bring something special to recipe’s that call for broth. Which is a lot of them. It can easily be stored in plastic zip lock bags in the freezer for several months or in your fridge for at least a week. You can also store it in glass mason jars (yup, you sure can!) but be sure to leave plenty of head room so the glass can expand. Also note, when de-frosting the jars to do it slowly. If you plunge them in hot water that will cause them to break. I did it, that’s how I know.
Ok, so with this method you are going to be taking the carcass from an already cooked chicken. I know, I know carcass is an ugly word but unless your about to swear off all meat it is what it is. Hopefully you have been saving your scraps from when you chop up veggies because they are very useful when making broth.
You will need:
1 chicken carcass, cut up or whole
various vegetable trimmings (or just throw what you got in there)
some salt and some dried herbs (optional)
a potato if your in the mood
about 1/4 cup of white vinegar (optional)
You can see this is very easy so far can’t you? Anyhow, you pretty much just throw everything into either a large pot OR a crockpot fill with water and let it alone for a while. Do fill it with filtered water though if you have it. This will make a pretty plain broth of both chicken and vegetable but that’s ok. You don’t want it to over-power your dishes anyhow. This way makes it very easy to manipulate the flavor of your dish you use it to cook in while still bringing the needed chicken flavor into it. It’s faster if you do it in a large stock pot but you can walk away from it more easily if you do it in the crockpot.
Let it simmer if in a stock pot for around 2 hours or until your ready to be done. The longer the better because it gives it time to suck every last drop of flavour and nutrition out of that chicken. Your gonna get your money’s worth that’s for sure. Let it go at least 8 hours if it’s in the crockpot. I’ve gone between low and high on it. Basically you want it to simmer.
When it’s done doing what it’s gonna do, strain out the large parts. You can either leave it as is, or if your like me and don’t want any floaty’s in it, then strain it through 1-2 times through a doubled up cheese cloth or even just a pillow case as shown on the other method of making chicken broth.