From Scratch Chicken Broth

Scoop the fat off the top – and you have an amazing broth

If you make a lot of soups, or you enjoy using broth to cook with – you most likely are using some chicken bouillon or store bought chicken broth.  I had stopped using chicken broth awhile ago because of the fact that 99% of them contain MSG (it’s so funny that MSG is still used in foods, considering that over 20 years ago it was a big issue that MSG was carcinogenic, and guess what – it still is.  Of course it’s not really surprising, since almost every gum out there contains phenylalanine and if you want to learn a little more about that, here you go: http://www.familymatters.tv/level_4/health/aspartame.htm).

In any event blah blah blah, back to broth.  So I was using chicken bouillon up until two months ago, thinking that it was so much better than broth because it didn’t have MSG – although it does always have a distinctive sort-of chicken like salty taste.  Then I was reading an article in “Better Homes and Gardens” about the MSG controversy and besides talking about how bad it was, they mentioned that savvy business owners are now using many different names for MSG.  So even though the label says, “No MSG” – the food you’re buying could still be using MSG – just in a slightly different form – but with all the same sweet-ass benefits (cancer, allergies, stomach issues… here’s more info on that: http://www.truthinlabeling.org/hiddensources.html ).

Alright so back to what I was going to write about.  So, having a little two and half year old at home – and wanting to keep her as healthy as I can – I needed a new solution.  I started reading about making broths and how the difference between a tasty soul-satisfying soup really boils down to the broth.  In soup kitchens and restaurants across the world – from the lower class citizens to the higher class citizens – there are old men and ladies stirring pots of broths all day long.  And the end result of their hard work – is a delicious amazing base to soups and foods that require broth and request flavors.  So I decided to start making my own chicken broth.  First time, no lie – it was a pain in the ass and it didn’t live up to everything I read.  I followed a recipe online – bought a roaster (no broth injected – trying to avoid the MSG), chopped it up, dumped it in a pain – filled it with water, brought it to a boil, reduced to a simmer and let it simmer for 8-10 hours.  What I ended up with was a one-tone broth.

So without reading recipes I started to jazz it up a little bit.  Next attempt I added a couple roughly chopped carrots and celery stalks.  It was better.  Then I read about adding a tablespoon of vinegar (I use apple cider vinegar) in order to draw out the marrow from the chicken.  I know it’s gross to think about, but the real bang for your buck with home made broth is the healthiness of it.  By slowly simmering the chicken and adding the vinegar – you’re drawing out a whole lot of good nutritious elements that you don’t get in store bought broth.  So in any event I made my second broth and it was better, but still missing a few flavorful notes.

The next time I made broth, I added the carrot, celery, vinegar, a whole clove of garlic washed with the top nub chopped off and the cloves halved, and a whole onion washed and with the top nub chopped off and the onion roughly chopped.  Why with the peel you say, because it has a whole lot of flavor and nutrition.  Besides, we’re straining it at the end – so it’s not like you’re going to be eating the peel.  And how did this last batch of broth turn out – freaking amazing.  I didn’t tell the family that I had it and I made a chicken soup with it – by far the best soup I had made so far.

After you’ve simmered the broth, take it off the heat and let it cool for an hour.  Then use a colander and strain out all the liquid.  Put the liquid into a tall storage device (I use big mason jars), and let it sit in the refrigerator over night.  In the morning all of the fat will have risen to the top and you can either remove it with a spoon (it’ll be hard – so it’s easy to get out) and throw it out.  Or use it in place of butter or oil next time you cook.  When you make it, you’ll have about 24 cups of broth – so you can freeze it or keep it in the refrigerator. If you keep it in the refrigerator, it will last four days.  On the fourth day, put it in a pan and bring it to a boil and simmer for 5 minutes – then you’ll have another 4 days.

When you have the time, home-made broths are really great and really elevate whatever you’re making.  It being healthy is just an added benefit, and also getting about 24 cups out of one 5-6 pound chicken roaster (about 5-7 bucks) – is great on your budget.