Heart Healthy Chicken Broth Yummy Bonus Chicken Recipes

HEART-HEALTHY CHICKEN BROTH (& YUMMY BONUS CHICKEN)

Steps:

• Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
• Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
• Add remaining ingredients, being careful not to burn yourself.
• Heat to a rolling boil, then simmer over medium heat for 90 minutes.
• Remove from heat and cool approximately 1 hour.
• Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
• Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
• Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
• Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
• Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
• Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
• NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.