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A Whole Chicken you can make your broth with, use all, part of the sections in the soup, leave a clear broth or finish cooking your chicken roasted, baked, or grilled for another meal after getting a whole pan of broth! |
1- Whole Chicken cleaned inside and out by rinsing under water, throw the insides into the soup for richer flavors which are gizards and hearts.
1 -5 to 8 quart Deep Saucepot
Water
kosher salt
deep well ladle
dish
Mom use to say "make sure once the chicken is boiling you need to take the scum off the top", this is what makes the soup clear. Today is just broth. Sometimes we just need the broth for our recipes. You can freeze this in seperate containers after your done. Take the whole chicken out, (some recipe suggestions in bold) grill the rest, bake or roast in the oven. You can use parts of your chicken just as the legs and wings it in the soup if you decide to continue to turn your chicken into a soup. See recipe for Tortellin Soup > click here.
Directions:
Wash whole chicken, clean inside of the chicken. Place in a pot of water filled 2/3 of water with insides of chicken removed from the bag. Sprinkle salt over the top of the chicken and water. Bring to a boil. While boiling ladle off the foamy white stuff that floats to the top and keep disgarding until the broth boils clear and no more comes to the top. Take out gizards, necks and hearts, strain. You can disgard these after or eat them like my dad did! He loved the neck!
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| This is the fat that floats to the top that comes off the chicken while boiling, remove this with your ladle. Have a bowl ready to scoop this off the top, be careful not to spill or burn yourself. Pour when cooled and disgard, it's pretty nasty looking! |
Then I roast the chicken in the oven with spices, celery, carrots and tomatoes for another meal later in the week. The possibilities are endless. After you finish roasting this, use in salads, sandwich, pot pies, whatever you like. Freeze in containers when cooled for your favorite recipes will last 3-6 months in the freezer.
I usually just buy broth in the box...but sometimes I make it...Never roasted the chicken after making broth though.
ReplyDeleteThis is why I LOVE your blog and recipes... this is the way my mother did it (and I forget a lot that she did) and you are there to remind me! I remember my mother skimming the "stuff" off the top. You bring back good memories (and remind us of good tips!) God bless...
ReplyDeleteBest,
Gloria
P.S. Your mother must be a great cook too, as my mother was!
Great tips!! Thank you so much!!
ReplyDeleteyep, this is how we did it too but had an aunt who strained it through cheesecloth, so much more effort I think... never have roasted it after cooking either, now that is adding more flavor to the bird
ReplyDeleteThanks for the great tips! Homemade chicken broth is the best!
ReplyDeleteYum! I love making homemade broth and stock. I think it really makes a difference. Plus it's a great way to use everything...no waste!
ReplyDeleteYour mom was very wise. Love homemade chicken broth and love the multi-use - all that delicious chicken to be played with and then the broth for soups, stews and sauces. It's win-win.
ReplyDeleteBrilliant! I love it when I read posts like this because sometimes people get so wrapped up in the big fancy recipes they forget about sharing the basics with us newbies :) thanks so much!
ReplyDeleteI've always learned that when making stock (different from both) adding leeks helps clarify the liquid and help the impurities rise to the surface and make it easy to skim off the scum, haha. Homemade broth and stock is definitely a nice touch :)
ReplyDeleteGreat Tips!!!
ReplyDeletewow...I have never made chicken broth in home before....very nice tips dear...thanks for sharing !
ReplyDeleteClear broth is the best -- thanks for the hints. And double cooking this way must indeed double the flavor.
ReplyDeleteOh Claudia,
ReplyDeleteJust printed your recipe!!!
I have to try:) Barbara
Good chicken broth is a must! Oh, Claudia the chicken at the bottom that is being roasted ~ I just want to rip a piece off..looks so good. Blessings, Catherine xox
ReplyDeleteThanks for showing us how to make it! This is quick and easy. I usually use the carcass to make mine - it takes a lot longer than this!
ReplyDeleteGreat tips! Very informative...I usually just used canned, but really want to try making my own. It's so worth it!
ReplyDeleteNice tips like a comment above said I usually buy it in a box
ReplyDeleteExcellent tip Claudia - sometimes you can't eat the whole chicken when you are making soup or broth! I will remember this one!
ReplyDeleteJust like my Dad taught me :) Great tips Claudia...
ReplyDeleteSorry I am so far behind, hope I am not exploding your comment feed :)
I need some of your yummy broth in my freezer...so much better than canned!
ReplyDeleteClaudia, I was raised to make home-made chicken broth too! There's nothing like it! I have a post on how I make 'brodo di pollo' and I'll have to see how similar our recipes are. I freeze mine too, do you?
ReplyDeleteGood on on the broth & chicken as well. I might use those roasted chicken for my pull apart burger. Yummmm....
ReplyDeleteEnjoy your day, dear.
Blessings, Kristy
Hi Sweet Claudia, Thanks for sharing this freshly prepared Chicken Broth on Fresh Clean and Pure Friday/Seasonal Saturday. I've gotta try your recipe! Hope you can stop by again! Mwah, Roz
ReplyDeleteThese are great tips! I always want to make my own chicken broth but I'm yet to do it. This is a great guide and I love that you roasted the chicken afterward, that's brilliant!
ReplyDelete