DELI CHICKEN BROTH

“Don’t count all your chickens in one basket, or something.”

I recently shared a recipe where I used a deli chicken instead of going through all the effort of dealing with raw chicken parts.  Which is really a step better than dealing with a live chicken.  We simply don’t know how good we’ve got it!

This recipe is going to give you some amazing broth using the remains of the deli chicken, which is the skin and bones.  Oh, goodness, I hope you didn’t toss them!

INGREDIENTS:

chicken skin and bones left from deli chicken

bay leaf, two if they’re small

1 t chicken boullion powder

1 T freeze-dried red onion

various spices, such as tarragon and basil

dash of salt and pepper

water

DISTRUCTIONS:

Now you can toss the chicken leavings into a crockpot or slow cooker.  We recently had a discussion on whether a slow cooker and crackpot were the same thing.  Yes, some days our lack of having a life is more noticeable than others.  Add the other ingredients.  Add enough water to cover everything.

Cook on high for one hour.  Set on lo or low and cook an additional 4 to 6 hours or until you remember that you have something cooking in the crockpot/slow cooker.

At this point, which was a good 8 hours on lo/low, I put the crockpot insert into the fridge. At that point I forgot about it because it got shoved to the back of the fridge.  I think it was there for about a week.  When I found it the concoction looked like this:

oneNow this is something that you don’t want the family to see.  Reminds me of…  Let’s not go there.  Things will get better.

Next I placed the concoction into a kettle and warmed it for about 5 minutes.  It began to look a lot better.  Thank you , Jesus!

two

OK.  It’s not a complete miracle but this last step is going to bring it around.  I promise.  Because when it’s all warm and melts you’re going to strain it into jars.  Actually, I strain it into a large pyrex cup.  Then I pour it into jars.

three

And there you have it!  If you fill the jars about an inch or so from the top you’ll be able to cover them, label them, and place them into the freezer once they’re cool.  Maybe you could even date them.  Or you can cover them and place them back into the fridge. Use them soon to make a nice chicken soup or a sauce.  Life is good!

Loveya – The Grandma

Grandma Pat Cooks Starters

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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