Crockpot Chicken Broth

crock pot chicken brothI hate waste.

I love turning something apparently useless into something wonderful…

…like chicken bones.

Last night Angel Girl and I made a chicken pasta dish for supper. After I had cut the raw chicken off the bones, I noticed that there was still some meat left on them.

Instead of throwing them out – I dumped the bones and skin into the crock pot and covered them with water.

I threw in a skinned and halved onion,  some celery, and a scrubbed carrot (cut in chunks).

Then I added a few peppercorns, some dried sage, parsley and thyme.

I turned the crock pot on low and forgot about it.

This morning I had a rich dark chicken broth waiting for me!

I drained the broth and refrigerated it.

The bones and vegetables went to the chickens since they had given up their lives for the sake of the broth and had no flavor left.

The fat will rise to the top of the broth as it cools and can be easily taken off and thrown away.

Now I have a nice broth to use in a soup, or in any recipe that calls for chicken broth.

It’s a good feeling to use up even the scraps – although I may never attain to Mrs. Rachel Lynde’s high standards…

“Anne’s a good housekeeper…I’ve looked into her bread box and her scrap pail. I always judge a housekeeper by those, that’s what. There’s nothing in the pail that shouldn’t have been thrown away and no stale bread in the bread box…”

Anne’s House of Dreams by L.M. Montgomery

Homemade Chicken Soup

Here’s Nana with a delicious way to stretch your food budget. How do I know it’s good? We just enjoyed some tonight!

Chick Noodle Soup & Buttermilk Bread

We purchase whole chickens and turkeys when they are a good price and cut them up into meal-sized pieces for us.

Then we take all the bony pieces and make a delicious homemade broth. Delicious fresh, its also wonderful to have in the freezer for those busy days or last-minute meal guests (hospitality!)

Homemade Chicken Soup
From Papa & Nana’s kitchen

Put the bony pieces (*ribs, back, wings) of chicken in a stock pot and cover with water.

Cut the following vegetables into chunks and add to pot:

2 med Onions
4 Carrots
2 Stalks of Celery (or 1 tsp. celery seed)

Add following herbs & seasonings:
1 tsp. Turmeric
2 tsp. dried sage
1 tsp. dried thyme
2 tsp. dried parsley
1 tsp. dried marjoram
1 tsp. garlic powder

(You may substitute fresh herbs for any of these or 2 tsp poultry seasoning)

For additional flavoring we add:

1 cube or 1 Tbs. Chicken Bouillon

Bring to boil and simmer until meat is tender.

Take out pieces of meat to cool until you can pull it off bones.

Strain the broth and return to stock pot.

Taste. Adjust seasonings by adding salt & pepper and perhaps more bouillon.

Add chicken.

Add either noodles or rice and simmer until done.

(Amount of noodles or rice depends on amount of broth)

Serve or put in serving size containers, cool & freeze to reheat later in the microwave.

* If you want more meat, also put in a leg and/or thigh or breast.

You can do the same thing with a turkey, too!

Until next time,