Homemade Chicken Broth

Soups are a wonderful addition to your daily meal. They're healthy, filling, low cost and easy to prepare. They're also a great way to make use of left over vegetables or excess grains and dry beans that may be hidden at the back of your pantry.

Ingredients:

Preparation Time: 10 mintues

Cooking Time: 4 hours

A delicious broth is the key to any great soup. Simmer up this basic broth to keep on hand in the refrigerator or up to two months in the freezer to add to your favourite soup recipe. By making your own broth, you control the sodium level, making it a healthier alternative to store bought broths.

1 3lb chicken, skin removed
2 medium carrots (unpeeled)
2 small onions (unpeeled), coarsely chopped
1 leek, trimmed and coarsely chopped into 2 inch pieces
3 ribs celery, coarsely chopped
1 medium potato, peeled
1 cup spinach
2 cloves garlic, smashed
4 sprigs parsley
3 sprigs thyme
tsp each sea salt and peppercorns
2 bay leaves
10 cups cold water

Steps/Methods:

In a large stockpot, add the chicken and all the vegetables and spices; pour in water. Cook and bring to a rapid boil. Skim off foam and reduce heat to low. Cover and cook over low heat for 4 hours, skimming off any additional foam occasionally, if necessary. Remove chicken. (For a quick chicken meal, cut up chicken, place in a roasting pan, pour cup of broth and drizzle some olive oil on top. Season with oregano and place in preheated 375 degree oven for approximately 15 minutes or until slightly browned on top). Strain broth through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Allow broth to cool and remove fat from top. Store in a covered glass bowl or jar in the refrigerator or pour into freezable containers and freeze for up to two months.