Making Chicken Broth (part 1)

leftovers from a roasting chicken
1 or 2 carrots
1 or two stalks of celery (celery greens are great here!)
enough water to cover chicken carcass

1. bring to boil
2. simmer for several hours
3. strain out bones, meat and veggies
4. let cool in fridge overnight
5. skim fat off with spoon

additional: according to my grandmother, simmer for an hour and a half. I simmered for 3 hours.

Update: It's easier to make the broth without the vegetables. When you're picking through it later, separating the meat and skin from the bones and et cetera, the mushy bits of celery and carrot that have boiled for an hour or two just get in the way.

Category:

Howto & Style

Tags:

• food
• broth
• chicken
• soup

[Standard953]

why u calling it a chicke carcus just call it chicken pieces lol it puts people off wen u say carcus!

[orastella]

@Standard953 I learned how to make this from my grandmother, and that's what she always called it.

[glogirl7099]

@Standard953

Well, it is a what it is, which is a carcus. We are just, so disconnected from the origins of our food that we don't like to think of it that way. lol

[daveinmich35]

lol at chicken carkus...good way of putting it