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**Aztegjpl** · 05-20-2012, 06:04 PM

I make my own broth as well - it's really similar to the recipe above, except that I also use 4 stalks of chunky-cut celery (easy to fish out at the end) and 2-4 bay leaves (although I leave out the basil and the dehydrated onion)
I cook it for about 4 hours and by the time it's half-way done my entire house smells just so yummy... its gorgeous!

Once it's done I take out the celery and either throw it or use it as the veggie part of my evening meal, and then do the same as above: take out chicken and split into freezer-ready individual meal portions, sieve the 'bits' out of the broth then refrigerate it overnight (in a tall container if possible), skim the solidified fat off the next morning and then finally pour the finished broth into ice-cube trays for freezing.

If your broth is tasting like dish-water you're either not adding (enough) herbs, or you're not adding enough salt or pepper... store-bought broth cubes are REALLY salty.

05-20-2012, 06:04 PM	#6
Aztegjpl Join Date Oct 2005 Posts 560 Senior Member	I make my own broth as well - it's really similar to the recipe above, except that I also use 4 stalks of chunky-cut celery (easy to fish out at the end) and 2-4 bay leaves (although I leave out the basil and the dehydrated onion) I cook it for about 4 hours and by the time it's half-way done my entire house smells just so yummy... its gorgeous! Once it's done I take out the celery and either throw it or use it as the veggie part of my evening meal, and then do the same as above: take out chicken and split into freezer-ready individual meal portions, sieve the 'bits' out of the broth then refrigerate it overnight (in a tall container if possible), skim the solidified fat off the next morning and then finally pour the finished broth into ice-cube trays for freezing. If your broth is tasting like dish-water you're either not adding (enough) herbs, or you're not adding enough salt or pepper... store-bought broth cubes are REALLY salty.
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