Chicken Broth


Nothing terrifies me more than the allure of convenience.  So many Americans are willing to sacrifice both health & wealth for the sake of time and convenience.  Drive-thru food, microwavable breakfast sandwiches, store-bought chicken broth–all modern conveniences–all unnecessarily expensive and unhealthy.

I began making and freezing my own chicken broth last summer.  I had quite a bit of time on my hands and an empty home during the day.  The following recipe is simple and it gives the cook the freedom to control the amount of sodium.  Just remember to cool the broth completely before storing it in the freezer.


  • One whole chicken, thoroughly rinsed {remove the innards}
  • One celery stalk, quartered
  • One carrot, quartered
  • One onion, quartered
  • Fresh sage, one large bunch
  • 16 cups water
  • One tablespoon Kosher salt
  • One teaspoon freshly cracked black pepper

Begin by placing the whole chicken into a large stockpot.  Add all vegetation, herbs, and seasoning.  Then, pour the water into the stockpot and cover.  Bring to a boil and then reduce to a simmer for 1.5 hours.

Remove the chicken & allow to cool before picking the meat off the bones.  Then, add the bones back into the stockpot for an additional hour.  Strain the broth carefully & refrigerate for at least one hour.

The fat will solidify on top of the broth.  Strain the fat using a large metal spoon.  Then, you can use the broth immediately or freeze it for later use.  This recipe yields twelve cups of chicken broth.


2 thoughts on “Chicken Broth

  1. Pingback: Meyer Lemon & Kale Orzo « Callicutt

  2. Pingback: .freezer meals. | Callicutt

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