i never followed-up on my homemade chicken broth experiment, so i thought i would use this opportunity to kick-off my promise to include more cooking and, thus, more recipes in my blog. my experiment went exceptionally well, tasted delicious, and provided 15 cups of succulent, full-flavored broth that is tucked away in my freezer for later use. i'm sure the broth will come in handy for all the winter soups i plan to make (it's finally cold here!).
chicken broth recipe:
put 1 whole chicken carcass, 3-4 pounds, in large stock pot.
pour in 1 1/2 gallons of cold water and place over high heat to bring to a boil. then, turn the heat to low and skim the broth to remove all the foam that has risen and collected on top.
add 1 peeled carrot, 1 peeled and halved onion, 1 head of garlic, cut in half but with paper still on, 1 celery stalk, salt (the broth evaporates as it cooks, so under-season at first, you can always add more salt later), 1/2 teaspoon black peppercorns, and 1 bouquet of thyme, parsley, marjoram, tarragon, and bay leaf.
simmer the broth for about 4 to 5 hours. strain. allow to cool and then refrigerate or freeze. the broth will keep for about i week in the refrigerator or 6 months in the freezer.