Turbo Tax

Friday, March 26, 2010

Chicken Broth for FREE!!!

Last week I talked about how to make economical, shredded chicken.  Through the comments I realized I have more information to share!  As I said before, this is something my Mom did at home, so it's almost second nature to me and I don't think about all the details, I just do them!  Therefore if you need something explained, ask away!

See all that yummy broth around the chicken there?!  Yes, some is fat, but it's mostly great broth!

I told you to put your chicken in the crockpot and fill it 3/4 of the way with water.  If as it's cooking your crockpot starts to get too full, just dip some of the juice out, that just means more broth!  After it's done cooking we take the chicken out and shred it, but that info was in this post.  What's left in your crockpot it lots of yummy broth.  Yes, there's fat in there and lots of gunk.  At home we didn't mind the gunk, but I don't care for it since it doesn't look the best.  In fact, it looks kind of gunky!  Lol

The last time I made shredded chicken, I didn't have time to get to my broth right away so I put it in the fridge overnight.  That ended up being great.  All the gunk went to the bottom and all the grease went to the top.  I scraped the grease off and then I had a nice clear gel which I scooped into containers.  I left all the gunk in the bottom without messing with it.  I have usually strained my broth with either paper towels or an old T-shirt, but it gets so messy. 

Chicken broth this way is very thick and rich.  Therefore, when you use it in a recipe make sure you use 1 part broth to 2 parts water.  Let's say you need 1 cup broth.  Use 1/3 cup broth and then 2/3 cup water.  This isn't an exact science so you can play around with it and see what you prefer.

If you are in need of lots of chicken broth, I would also recommend taking the bones and skin after you're done picking the chicken pieces off and adding water to cover them and boiling it again on the stovetop and  you'll get even more broth.  This is not quite as strong, so you don't need to dilute it nearly as much.

I often use the chicken I shredded and broth to make Chicken Roll-Ups and the Gravy, Chicken Pot Pie, or Chicken & Biscuits.  Can I hear a YUM?!

Let me know if I can explain anything else!

This post is linked to Thrifty Thursday and Frugal Fridays


Candi said...

LOL! So funny - but it's so true. It's so good for you and too easy not to be making it from already used bones and such.

Mom2fur said...

I completely forgot your advice when I made chicken broth from leftover rotisserie chicken (bought for half price!) this week, but I did remember it for turkey broth! (The turkey breast was also half price.)
I always strain my soup. I would suggest investing in a good hand-held strainer. Mine is stainless steel with a fine mesh--the 'bowl' part is about 5 inches across. It was a little pricey, as I remember, but I have had it (and will have it) for years.
The other thing I use is a wide-mouth funnel. That's the kind you use for filling canning jars--but you probably knew that. I put the funnel in the top of a jar, then sit the strainer inside the funnel. That way, I can ladle soup into the jars without spilling it all over. The fine mesh strains out the ookey parts. You just have to empty it every once in a while.
Keep your ideas coming--you've got some great ones!

Lori @ Couponomic Stimulus Package said...

Mom2fur, Absolutely love the idea of the stainless steel fine mesh strainer. My mom had one as a kid, but I never found one as an adult. I bet I could find it at one of the
Amish stores around here! Thanks for the idea!

jeanne said...

If you buy a good quality chicken -- hormone antibiotic free, the "grease" is actually a very healthy fat. It is great for your joints and muscles, hair and nails, and overall body function.
Amish raised chickens are great.

Coupon Teacher said...

Looks yummy.

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