Saturday, July 31, 2010

Chicken or Beef Broth

I call it broth but it's really stock since it has the veggie and meat cooked with it.


4 chicken breasts with bones and skin (or pkg thighs or a beef roast or beef soup bones)
a handful or two of each: carrots, celery, onion, all chunked up
few grinds of sea salt
couple cracks of fresh pepper
up to 10 cups water

Add vegetables salt and pepper to crock pot.
Add water. My crock pot can hold 10 cups of water. Make sure yours does not fill past the lid lip.
Cook on low for 6-8 hrs. Take chicken out and shred for other meals like chicken and noodles . You can use the vegetables if you want. You will want to rinse off the chicken gunk so your dish looks nicer and not dirty looking.
You can use it right away or I put mine in a large container and stick in the fridge. Once it's cooled the fat is sitting on top and I can take it off before putting it into 2 cup containers in the freezer to use for later. 2 cups measures seem to work best for me.
I love to make my own broth. It's MSG free and low sodium AND it tastes so much better. It's so easy to make and I get a meat I can use for dishes too.

To can in pint jars...process for 20 minutes at 10 pounds.*

*As with all canning recipes please refer to the National Center for Home Food Preservation for information on what can be water bath canned and what needs to be pressure canned.  Each elevation has their own time needed to process. 

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