Once you see how easy it is to make a good broth out of a picked-over roasted chicken, you’ll never throw chicken bits away again. This broth is useful as a base for many-a-soup, and it’s especially good taken straight-up in the middle of cold and flu season, which, unfortunately is upon us right now. My whole family has been up, then down, then up, then down. Having a lot of this broth around has really helped.
My teenage daughter especially loves taking this broth to school for lunch. Only she dresses it up a bit by adding some fresh Asian noodles, a few cubes of tofu, and a smattering of miso paste. She’s pretty creative like that.
This broth is light and garlicky, which makes it a perfect base to just about everything.
Roasted chicken is one of my family’s favorite Sunday dinners. When dinner is over, I put the leftover chicken into a ziplock bag. I just slide it right off the platter into a gallon-sized bag, then throw it into the fridge until I’m ready to make broth. You could throw it in the freezer too. I’d use it within five days if it’s in the fridge, or one month if it’s in the freezer. Occasionally, I’ll collect several carcasses in the freezer then make one big batch of broth.
I like a nice light, garlicy chicken broth. I find that it’s so versatile. I especially like to use it in my potato-based cream soups. Leek and potato soup and watercress soup are the first that come to mind. Whenever I have a stomach ache and feel a little “off”, I’ll drink this broth with extra salt. It helps.
To make this broth, I just cut up one onion, smash one whole bulb of garlic, then throw them and the carcass in a medium (6 quart) pot. Cover with water and simmer for about five hours. Observe the above photo. Skin. Bits of rosemary. It’s all good.
When it’s done, take it off the burner and let it cool a little before you strain the bits out.
I like to store my broth in large glass jars like this. Lately, I’ll roast two chickens per week, which is perfect to keep my fridge stocked with this broth.. It freezes well too. Just pour it into a ziplock gallon-sized bag and freeze it for up to six weeks for an easy soup base.