Just in time for the holidays. How many of your favorite holiday recipes would you guess call for chicken broth? 2 . . . 3 . . . 27?
The other day I perused the “odd meats” section of the grocery store for the same reason I check the clearance rack – I’m cheap thrifty. A mathematically inspired epiphany struck me as I stared at chicken backs wondering, “What the heck can you do with chicken backs?”
A 32 oz. carton of chicken broth costs $2.50 – $3.50. A package of chicken backs costs $1.50 – $2.50. (Already this is sounding good; but wait, there’s more.) With the addition of a little onion, maybe some garlic, a bay leaf or two, carrots, etc, homemade broth still comes out ahead. I made 80 ounces (10 cups) of broth for $2.50. That’s a savings of $3.75 – $6.25.
I have to say, homemade broth comes out ahead in taste too. There’s just something special about the flavor of soups, casseroles, stuffing, and gravy when cooked with love . . . oh yeah, and fresh broth too.
- Stock/Soup Pot
- 1 Package Chicken Backs
- ½ Yellow Onion, Sliced
- 2 Carrots, Roughly Chopped
- 2 – 3 Small Bell Peppers, De-seeded (for sweetness)
- 2 Dried Bay Leaves
- ¾ tsp. Dried Rosemary
- ¼ tsp. Dried Thyme
- ¾ Tbsp. Salt
Other ingredients that work well are celery (leaves and all), garlic, peppercorns, and fresh thyme.
Cover chicken with 12 cups water.
Bring to boil. Reduce to simmer. Cover, leaving a small vent for steam to escape. Simmer for 2 hours.
Remove chicken backs. Put aside.
Skim away any spume (foam – SHAMELESS PLUG: Read a story using this word at The “Ss” Words) that may have formed.
Use in your favorite dishes.