Turkey or Chicken Broth

Who doesn’t love fresh, savory, and healthy broth to use in the kitchen?

I really enjoy fresh broth, but I was so wrapped up in following an approved recipe for canning as well that it felt very cumbersome. Due to adding my choice of seasonings as needed for a broth that I would really enjoy wasn’t an option if I was following an approved recipe. So with many of my homemade adventures (or revelations I guess), I realized that if I made it part of my regular routine its not as much of a chore.

Basic Meal Planning

In the passed I had planned my family’s meals on a monthly basis because of how our paydays landed. I would plan all my potential meals for the month and shop accordingly. Then depending on the day and weather or not my husband was cooking dinner (yes, he cooks) we would just pick something off the list. This worked well for us for several years. However, now that I have gone back to work, the kids to activities, and we have a 30-minute commute to work I have to be a little more strategic. So now I plan on a weekly basis based on work and volunteer schedules.

Keepin’ is simple

I have two ways that I do this.

The first way is to plan a meal with turkey, chicken, or beef bones the night before a day off. Then, I keep all the bones, fat, scrap meat, roasted veggies, and seasonings off the meat. I put that all in a stock put that night and put the pot in the fridge or my cold storage room for the night. In the next morning, that is the start for my broth.

The second way is to roast low cost cuts or carcasses in the oven with olive oil, herbs, and spices for 45 minutes at 350°F. I will then pick off the extra meat for tacos, salads, sandwiches, egg rolls, or especially my  Food Prep Enchiladas.

The how-to of broth

Once you have a source of bones and scraps, you’re on to actually making the broth.

Ingredients:

Chicken or Turkey Broth Single Batch Recipe (Double batch for turkey carcass)

• Whole chicken, carcass, or 2-3 lbs of chicken (raw or cooked)
• 2 large carrots
• 1 large yellow onion 
• 3 cloves of garlic 
• 1 tbs dried rosemary or 1 sprig of fresh rosemary
• 1 tbs dried thyme or 1 sprig of fresh thyme
• 1 tbs peppercorns 
• 2 bay leaves 
• ½ tbs sea salt (plus more to taste) •
• Stock pot
• Strainer
• Cheesecloth or butter muslin

Simple Steps

Put the carcass or meat into a stock pot with any juices from cooking the chicken. Then completely cover the chicken with water and turn on stove to high.

Chop the vegetables into large chunks and place into the stock pot.

Next, add all the spices in and stir. At this point bring the broth to a rolling boil. Once its boiling, cover, reduce heat and simmer for a minimum of two hours, but as long as ten hours. The longer it cooks, the more flavorful the broth will be. At this point, remove from heat and using a large, slotted spoon or handheld strainer and tongs, take out the bones and vegetable chunks.

Don’t worry about getting everything, the broth will be strained again later. 

The Next Morning

After cooling, place the pot in the refrigerator for several hours or overnight. Pull the broth out of the fridge and using a large spoon or measuring cup skim all the solidified fat off the top. It’s ok if some is left, it’s not a perfect process. At this point, bring the broth back to a rolling boil. Now take a small portion out and allow to cool in order to taste. At this point, add salt if needed, or if to salty, add some water. 

Next, line a large strainer with a double layer of cheese cloth and set over a large bowl. Ladle the broth into the cheesecloth to strain all remaining herbs out of the broth to have a nice clear broth. Put broth into a container and store in fridge for 1-2 weeks or freeze. Additionally, if you’re going to freeze I suggest freezing in pre-measured amounts.

Always keeping broth on hand

So I follow this routine every week to two weeks depending on my needs. I do it more in the winter when I am making more soups. However, if you follow an approved canning recipe for the amount of spices you put in, this is an easy way to can in the pressure canner at the same time to stock up.

What do I do with all this broth?

Oh man, I use so much broth! We make a lot of soups for starters, but there are so many other things to do with broth. I use it to make rice, beans or mashed potatoes for more flavor. It’s great for moistening leftovers and even mixing baby cereal.

More reasons for homemade

The collagen in homemade broth is so good for you along with all the vitamins from the fresh vegetables that are going into it. Also, even though I add salt, it has a considerably lower amount of salt than commercial broths. Even the “lower sodium” broths aren’t all that great due to the use or potassium to replace sodium.

Check out our YouTube video to see how to make the broth first hand!