Saturday, December 18, 2010

Homemade Chicken Broth

I have been to many fun Christmas activities this past week. That is why I have had little time for blogging. Last year Jeffrey and I went to a Christmas concert that was put on by the church that hosts my Bible Study Fellowship class in Pasadena. It was so good that I have been looking forward to it for a whole year. Of course the 3Bs wanted to go too, so we planned an evening with our husbands to go with us to the concert. One by one the boys dropped out, so I told Jeffrey he didn't have to go either and we made it a 3Bs girls night, sooo much better! The concert was great, then we went to an amazing restaurant called La Grande Orange. I will have to make their famous Brussel Sprout Salad for the blog, it is incredible. We had a blast as usual! That was the last night with just 3 Bs, next girls night will include sweet baby Sarah! Megan is due very soon, I can't wait!

After pulling the meat from the Rotisserie Chicken and using it to make Holiday Leftover Handpies, I decided to use the bones to make my first batch of Homemade Chicken Broth. It is a long slow process, but without much work. I used the broth to make my favorite Italian Mushroom Soup and it was sooo much better! I am going to need to make this again to use in my next batch of soup. 

Homemade Chicken Broth
bones from a whole small chicken 
1/2 onion
3 celery stalks
1 carrot
2 garlic cloves
2 sprigs parsley
1 tsp black peppercorns
small bunch basil
2 tsp dried Thyme
2 bay leaves
1 tsp salt
4 cups water

Chop celery, carrots and onion into large chunks.
 Stir together all ingredients in a stock pot.
 Bring to a simmer and cook over low heat covered, for 2 1/2 hours.
 Use a cheese cloth over a collander and strain into a bowl.
 Slowly strain all the broth.

 Refrigerate for several hours then use a spoon to skim the fat from the top.

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