Chicken Broth
Save money by making your own chicken or vegetable broth. The best time to make homemade chicken or vegetable broth is at the end of the week before you make your grocery store list. I always use the unspoiled vegetables leftover from the week. Instead of tossing them, use them to make broth. For chicken broth, I place all of the unused skin and bones in a freezer bag. This is especially helpful if you buy chicken with the bone attached. Then skin and bone it yourself. When the freezer bag gets half to 3/4 full I make my chicken broth. This saves money three ways: I don't buy the more expensive boneless, skinless chicken, I am not throwing anything away and I am not buying anything extra for my homemade broth. An added bonus this broth is also healthier for you.
Makes: 6 cups Time: 1-1/2 to 2 hours
Chicken Broth
Ingredients:
chicken parts, skin and bones (use my money saving idea above)
5 cups water
1 cup white wine (or for different flavors use marsala or dry sherry)
1 chopped onion
2 celery stalks
5-6 peeled cloves garlic
1 tablespoon each: fresh oregano, sage, thyme, parsley (or any combination of herbs you like)
Any additional unspoiled vegetables you need to use. (carrots, mushrooms, green onions, broccoli, etc.)
salt and pepper to taste
Directions:
Vegetable Broth makes 6 cups
Ingredients:
5 cups water
1 cup white wine
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
7-8 cloves garlic
1 tablespoon each: fresh thyme, oregano, parsley
1-2 bay leaves
1 tablespoon lemon zest
salt and pepper to taste
Directions:
Chicken Broth
Ingredients:
chicken parts, skin and bones (use my money saving idea above)
5 cups water
1 cup white wine (or for different flavors use marsala or dry sherry)
1 chopped onion
2 celery stalks
5-6 peeled cloves garlic
1 tablespoon each: fresh oregano, sage, thyme, parsley (or any combination of herbs you like)
Any additional unspoiled vegetables you need to use. (carrots, mushrooms, green onions, broccoli, etc.)
salt and pepper to taste
Directions:
- Place all ingredients in large saucepan over medium-high heat.
- Bring to a boil.
- Reduce heat to medium-low, slightly cover and simmer for 1-2 hours.
- Allow broth to cool a little, strain into a bowl, cover and refrigerate.
- Scoop the layer of fat off and discard.
- At this point you can pour the broth into 1 or 2 cup containers and freeze up to one month.
Vegetable Broth makes 6 cups
Ingredients:
5 cups water
1 cup white wine
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
7-8 cloves garlic
1 tablespoon each: fresh thyme, oregano, parsley
1-2 bay leaves
1 tablespoon lemon zest
salt and pepper to taste
Directions:
- Place all ingredients in large saucepan over medium-high heat.
- Bring to a boil.
- Reduce heat to medium-low, slightly cover and simmer for 1-2 hours.
- Allow broth to cool a little, strain into a bowl, cover and refrigerate.
- At this point you can pour the broth into 1 or 2 cup containers and freeze up to one month.
- For either broth substitute 3 cups of whatever unspoiled vegetables you have (broccoli, zucchini, mushrooms, etc.) for the vegetables listed.
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