Chicken Broth (it’s soup season!)

Don’t get me wrong, I’m a huge fan of late summer nights and days spent cooling off in the river, but there’s something about that crisp Oregon October weather that I love settling into.

I make chicken broth year round as it’s great for a breakfast bevy or as cooking staple, but especially during soup season! It’s a time consuming process towards the end, but overall really simple. Store-bought stock straight up sucks so ditch it and dedicate a day each week to making this beautiful golden elixir.

For this stock (broth – its the same damn thing) you’ll need ~

1 whole chicken carcass – These days I’ve just been adding a rotisserie chicken to my shopping list. You can use the chicken for a few meals, a chicken salad, or just eat it cold hunched over the counter. Every now and then when I roast a whole chicken I will use that instead but the stock tends to have a much higher fat content.
1 onion – halved
1/2 celery head
4 carrots – I don’t even peel them, just trim the tops and bottom.
4 garlic cloves
1 tablespoon each of salt, pepper and Italian seasoning
3 bay leaves

Throw all of the ingredients into a pot and cover with cold water. Bring up to a very low simmer and cook with lid on for about 12 hours. I will put it on before bed and take it off during lunch, but you can also start it first thing in the morning and take it off at night. I have an electric stovetop though, so if you only have a gas burner a crock pot is a better way to go. Be mindful that if it’s simmering too much you’ll lose water so keep it on low and add a bit more if necessary. I

When its done let it slightly cool and place a large heat-proof bowl with a heat-proof colander over it. Using tongs, remove the largest chunks from the pot and carefully pour the liquid over. Set the big bits aside for now and pour the broth back into the pot. Using a finer sieve, pour the liquid through once more. You can use a cheesecloth or even run it through the original strainer again. The second sieve is just to catch more of the herb and meat residue, but if it’s being used for soup it’s not necessary. I like to drink mine some mornings so that extra sieve takes any last little bits out.

You can store it in the fridge for five days or save a few jars in the freezer for next time!

Also, remember those bits we set aside? If you’ve got a pet this is a great treat to add to their food. I’ll pick through and take out some carrots and meat bits and give them a little rinse before chopping it up and storing in the fridge. I like to mix a spoonful or two with Django’s food!

I hope you are all enjoying this time of year, regardless of what weather you spend it in.


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