Making my own chicken stock today...

I happened to have a whole chicken (which I rarely do... good grief, I must've had something special in mind when I bought it), and decided that once we used the meat I'd make chicken stock. I put chicken, onion, celery, a carrot, and some fresh herbs into a large pot, and presto! - two hours later I had chicken stock!

So, now you're wondering why on earth someone would bother to spend two hours making something you can pick up at the store for a few bucks (although if you're buying organic free-range broth you could be looking at $4-$5). And here's the thing... I looked at the label on my organic free-range broth and realized that there's a lot of salt in it (duh)... but there's also a lot of stuff I can't put my finger on. Reading this label made me wonder what was wrong with the organic chicken broth that caused them to think, "this needs more organic chicken flavor", and so to make that a second ingredient... what? Then that wasn't enough, they had to add more natural chicken flavor, and at the VERY end they put in more "organic flavor". What???


Next up, did you notice the sugar? I'll repeat myself... What???

I followed this video by Derek Allen on YouTube which was awesome... he suggests something I think is even MORE brilliant than just making your own broth... but reducing it afterward to a glace and freezing it in ice cube trays. Then, you can reconstitute your broth with 1 cup of water per ice cube! GENIUS, I say!

Turns out this is a recipe that takes some time, but is REALLY easy. I say... let the kids play and boil those chicken bones!