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. [Read more...]
Homemade Chicken Stock
Chicken Broth from bones
January 6, 2010 By 2 Comments
Thanks for checking back at Pure Homemaking, I hope you make yourself at home!
Chicken Stock from a whole chicken
January 5, 2010 By Leave a Comment
Why would you want to make your own chicken stock when you can just buy it you ask? Well there are two main reasons. Reason #1 is it tastes better! Especially when making a soup or stew or something that requires a lot of broth. It also won’t be overly salty the way most store bought stuff is.
Reason#2 is that it’s cheaper! As I’ve mentioned before we eat mostly grass fed pastured organic meat. And that aint cheap. So you better be sure I’m getting my money out of that chicken. A good large pastured chicken is going to cost anywhere from about $15-20 around here and that will get us 2 full meals plus nearly a gallon of stock. Not to bad if you ask me.
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