Grab a pan or the crock pot, place the bones and cover them with water. Cook on low heat for an hour or two. That's it. Mine simmered for two hours and I watched that the water didn't evaporate. The trick is low heat.
I strained the broth from the bones by using a sieve with cheese cloth. I have done it a number of times without the cheese cloth and it works fine. Place the bowl of broth in the refrigerator to get cold. By doing this the fat rises to the top and solidifies. Using a spoon scrape the fat off and discard.
You may find lots of small pieces of chicken fell off the bones. This can be used in a soup or stew.
With one whole chicken three to four meals can be had. Roasted in the oven or crock pot, sandwiches, broth for mushroom soup, (or soup of choice), and chicken soup.
The broth is virtually free. I might add it's also nutritional. Hands on time is about seven minutes in total.
|This batch gelled a bit which is a |
very good thing. Sometimes it
comes out like a thin fluid, others
it gels. I'm not sure why the
The uses for the broth can be endless when imagination is used. I use it to cook the rice a roonie mix, mushroom soup, and as a base for a roast in the crock pot. I'd be interested in hearing what my readers could add to this small list. I'm always up to learning new things.