FROM YOUR LEFTOVER CHICKEN/TURKEY BONES AND DRIPPINGS
I love homemade chicken & turkey broth, it’s delicious and nutritious plus it can save you money!
I always make a batch of broth after I’ve roasted a chicken or turkey!
To start, roast the chicken or turkey in oven, i prefer to roast my chickens in my Paderno dutch oven, i put the chicken in it, and season it to my liking.
This usually consists of cutting up an onion in quarters and putting it around the chicken. Throw in whole cloves of garlic, frozen garden thyme & sage, parsley in olive oil ice cubes, seasoning with more fine thyme, oregano, salt, pepper, fine garlic and adding water to the bottom to keep it moist.
I then roast in oven covered until cooked on 350.
Take lid off to crisp up the skin on a higher temperature of 400 degrees.
After i take it out i de-bone the chicken, throw all the bones, drippings, etc back into dutch oven.
I then add more water to submerge the bones. Simmer it on the stove-top for at least 6+ hrs or more depending on how much time is available.
Once done, strain it, and let it cool, overnight if needed.
Once cooled its time to bag it in portions and freeze flat on a baking sheet to save freezer space.
I use glad medium freezer bags and i typically measure 2 cups per bag but you can do whatever you like. Always label with description, date, amount measured (optional).
With my turkeys i roast in my extra large roasting pan with no lid and tin foil on top because they are so big.
So happy we can raise our own huge turkeys even if they barely fit in the oven! Our homegrown chickens are smaller thankfully!
The process is a bit different for making the broth, i use my massive pot (my husband first referred to it as my witches cauldron, which i now refer to it as that because i love it!) and make my broth that way.
The yield on the turkey broth vs chicken broth is usually double or more due to the size differences.
Your broth is then ready to use in soups, casseroles, when your sick and can only keep down liquids, you name it!
Enjoy!