Usually I think of the fall or winter months when I think of making homemade broth. The main explanation for this is that it also takes a lot of fuel, not only to cook the broth but also to can it. Or, I just don’t have room in the freezer for everything I want to do. Well that sounds familiar?
I do have some good news though! If you’re looking for a very nice broth, but don’t feel like canning or have space to store it in the freezer, then those measures are totally unnecessary. This particular method makes no major amount. But because it’s so easy to do, any time you cook a chicken, or another poultry or meat of your choice, you can make a small batch.
While this approach may be used for other poultry and meats, I’ll be concentrating on chicken for this report. Not only do I enjoy a healthy chicken broth, but it has other other benefits, other than flavor.
Chicken Broth – Good for the Soul and Body
I’m sure you’ve all heard someone suggest a bowl of chicken soup when you’re not feeling good. Or, maybe when they’re sick you are the one who often suggests it to others. That’s not just a myth or a kind act, it turns out.
Chicken is filled with the nutrients and health benefits necessary, including helping to build the immune system. Chicken fat is also a big part of the nutritional benefits, not just the meat and bones.
So, don’t do as some of you may want to cut off the fat naturally before they cook. You will find out later in the article that for this method of preserving homemade broth, the fat plays another very important role. Still, let’s look more closely at the healthy benefits of a strong bone broth for now.
Bone broths are broths made of poultry or beef with the bones left in during the cooking process. They’re dense with nutrients, steeped in rich flavor, easy to digest, and instilled with natural healing elements. In addition to the bones, the skin, marrow, ligaments, and tendons, they also contain nutrients, such as collagen, glycine, proline and glutamine.
Magnesium, calcium and phosphorus are minerals which are in a good homemade bone-in broth.
These also contain glucosamine and chondroitin sulfate, compounds found in expensive supplements that help reduce pain and inflammation from ailments, such as arthritis and respiratory problems, such as asthma.
So, imagine all the nutrients that cook a whole chicken simmering into a balanced broth.
But, enough about all the positive health benefits. Let’s make a delicious, simple, and beneficial broth which can be stored for up to 6 months without canning or freezing work.
I’m sure you’ve all heard someone suggest a bowl of chicken soup when you’re not feeling good. Or, maybe when they’re sick you are the one who often suggests it to others. That’s not just a myth or a kind act, it turns out.
Chicken is filled with the nutrients and health benefits necessary, including helping to build the immune system. Chicken fat is also a big part of the nutritional benefits, not just the meat and bones.
So, don’t do as some of you may want to cut off the fat naturally before they cook. You will find out later in the article that for this method of preserving homemade broth, the fat plays another very important role. Still, let’s look more closely at the healthy benefits of a strong bone broth for now.
Bone broths are broths made of poultry or beef with the bones left in during the cooking process. They’re dense with nutrients, steeped in rich flavor, easy to digest, and instilled with natural healing elements. In addition to the bones, the skin, marrow, ligaments, and tendons, they also contain nutrients, such as collagen, glycine, proline and glutamine.
Magnesium, calcium and phosphorus are minerals which are in a good homemade bone-in broth.
These also contain glucosamine and chondroitin sulfate, compounds found in expensive supplements that help reduce pain and inflammation from ailments, such as arthritis and respiratory problems, such as asthma.
So, imagine all the nutrients that cook a whole chicken simmering into a balanced broth.
But, enough about all the positive health benefits. Let’s make a delicious, simple, and beneficial broth which can be stored for up to 6 months without canning or freezing work.
Related: Canning Lemon/Lime Curd
Supplies Needed
The actual supplies you will need can vary, depending on personal choices. But the list is fairly simple:
- Whole Chicken – pieces also can be used, as long as the skin, bones, tendons, and ligaments are still in place. The fattier the bird, the better.
- Seasonings – I used my go-to favorite, which is basic salt, pepper, and garlic (about 2 large cloves). Garlic is also healthy, by the way.
- Veggies – Carrots, celery, and onion are a good addition for flavor. I used just onion this time.
- Cooking vessel – I used a slow cooker and let it cook all day. But, you could also cook it in a traditional oven.
- Water – This is optional, but will provide more broth. I used about 1 cup.
- Strainer
- Jars with lids.
The Process
The method is just as simple as doing the above list.
I placed the whole chicken inside the slow cooker. I didn’t even get it safe. For some of you, this might still be controversial. But studies now show a chicken is less safe to clean than not to clean it.
When you use a chicken from your own backyard, of course, do as you would usually do for the preparation. Just one I purchased from the supermarket. If you add vegetables, place the chicken in the cooking vessel above them.
Season the bird as you like. I happen to like a lot of black pepper and garlic, in addition to salt.
If you are using a slow cooker, set it on low and let it cook until it’s done and tender. I typically let it go for 5-6 hours.
Once the chicken is done, remove it carefully from the pot, and put it aside to use as you please. If it’s anything like mine, you will have to remove it in pieces as it falls apart!
Pour the juices left in the pot through a strainer, including the rendered fat.
After it has been strained, start pouring the broth into jars, again, including the rendered fat.
Let the jars sit, and the fat will rise to the top.
After it cools, there should be a good ½” of fat that has settled at the top and firmed up. DON’T REMOVE IT.
After it cools, place the jars in the refrigerator.
The layer of fat you see sitting at the top will act as a sealant for the broth, and will prevent air from getting in, as long as it remains undisturbed. And, if it remains undisturbed, it should last in the refrigerator for about 6 months.
If the layer of fat is broken at any point, it should still stay good in the refrigerator for 2-3 days.
When using the broth, you should scrape the fat layer carefully, and set the fat aside for future use in frying foods such as potatoes or other vegetables.
But my broth won’t last for 6 months, because I use it quite frequently. But, that’s all right, because I cook chicken quite often, and this is too easy to do!
