Chicken broth is super simple to make. You throw everything into a pot of water and simmer, simmer, simmer, simmer and…simmer.
Experimenting with different herbs and spices is allowed. Be my guest. Turning the stove to high and walking away from the pot for a long time is not. Don’t do it. (Meaning: the broth may decide to overflow and create a lovely mess on your kitchen floor).
The special thing about Tropical Traditions’ chicken bones is they will give you a chicken broth unlike any other. The chickens are raised on cocofeed and have absolutely no soy in their diet. Not only that, but the bones make a superb broth (or stock, if you decided to try that instead). When you cool it off, it turns into a thick gelatin. That’s the mark of a very, very good, high quality broth/stock.
Another plus: you can reuse the bones twice. Yes! Twice! Just discard the veggies and stuff (just pour it all through a strainer) and reuse only the bones and follow the recipe as is again.
Have fun!
Chicken Broth
Preparation Time: 5 minutes
Servings: Approximately 2 1/2 quarts of broth
- 1 package chicken bones
- 4 cloves garlic, peeled and crushed
- 1 medium onion, peeled and quartered
- 3 stalks celery, cut into pieces
- 2 medium size carrots, cut into pieces
- 6 whole peppercorns or 2 long peppercorns
- 1 sprig fresh rosemary
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 3 quarts water
Directions:
Place all the ingredients in a large soup kettle and bring to a boil. Reduce heat and simmer for about 3 hours.
Cool and strain broth, discarding the seasoning and vegetables.
Store the broth in a glass container and put in the refrigerator till it is ready for use.
Note: You can reuse the chicken bones a second time after discarding the vegetables. Follow recipe as usual for the second batch.
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
