Recipes: Quick and Easy Chicken Broth

If you’re like us, you have evenings that require a quick and easy dinner. No one wants to cook, “fast food” isn’t an option, and we want a healthy slow meal to enjoy together. An organic rotisserie chicken from the local grocery store saves the day! Toss it in a big salad, throw it in some soup, shred it for tacos – we have come to rely on this to-go option for a weekly meal.

A few weeks ago, it dawned on me – why stop there?! What’s left after we pick the bird apart is a great carcass that’s been seasoned. Why not use if for homemade chicken broth?

While I used to take up to two days to make slow broth in a crock pot, I’ve refined my own recipe to create a quick and easy option that has become a family favorite. This recipe will make enough for a pot of soup, give or take a serving or two depending on how concentrated you like your broth.

So let’s get to it!

Growing Grace Farm’s Quick and Easy Chicken Broth

Ingredients:

1 rotisserie chicken carcass

4 carrots, chopped

4 stalks of celery, chopped

1/2 turnip chopped (optional, but we usually seem to have some around)

1/2 yellow or red onion, chopped

3-4 cloves of garlic, minced

2 tbsp olive oil

8 cups of water

Dried or fresh herbs (we use bay leaf, rosemary, thyme and parsley out of the garden + 1 tsp dried Italian seasoning)

Salt, pepper and celery seed to taste

Preparation:

In a soup pot, add all the ingredients. Yes, that’s it (this is quick and easy, remember?!).

On high heat, bring to a roiling boil. Turn down the temperature to low heat, and simmer for 2-4 hours. The longer you simmer, the richer the flavor.

Using a slotted spoon, strain out as many of the ingredients as possible. If you prefer additional straining, you may also pour through a fine mesh sieve before preparing for storage.

I freeze mine in two quart-sized glass jars for easier storage and usage. To do so, fill the jars 2/3 full of broth. This leaves plenty of room for expansion as it freezes. To use at a later time, take out the night before and defrost in the refrigerator or remove the metal ring and lid and defrost for 5-7 minutes in the microwave.

Note: this can also be made in a slow cooker on low heat for the better part of a day

Perfect for last minutes soups on chilly autumn/winter nights!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: