Low Carb Chicken Broth
If you don’t know how to cook (or didn’t grow up with the “use everything more than once” principle) this recipe is for you. Well, it’s not really a recipe. It’s more like instructions. I woke up with a chest cold (it’s been REALLY windy here lately so I was hoping it was allergies … nope!) and pulled a gallon Ziploc bag of this out of the freezer. My favorite broth is to use the bones from a rotisserie chicken. I don’t have to doctor up the broth so much that way. Otherwise, when I de-bone the chicken thighs, I just throw the bones in the freezer (usually in sandwich bags) until I have enough to make a broth. Now, I usually make enough for an army (well, almost). I have a 10-quart stock pot I make my broth in. I don’t add any veggies, since if I want to make soup with this I can always add veggies then (btw, kale is FANTASTIC in soup). And the best thing about this over bouillon is the chicken fat is still in there. Just season this with whatever you like (garlic, black pepper, red pepper flakes, turmeric, etc.). I’ve gotten pretty lazy over the years, though. I usually end up seasoning the broth with dried bouillon or paste soup base. Just read your labels! I have found too many paste soup bases that contain sugar. The last time I was sick to my stomach, the only thing I needed was this (my usual before was saltines). I just simmer until the water has reduced by at least 1/3, strain, then once cool, pour into gallon Ziploc freezer bags and toss in the freezer.