Chicken Broth

Broth vs. stock? Stock is usually made with meat bones and parts that will not be eaten later. Broth is made from bones and meat that will be eaten later. This is important because you don't want to overcook the chicken when you make this chicken broth. The last thing you want is overcooked, dried-out chicken.

1 large chicken
2 quarts filtered water
6 stalks of celery
2 onions (peeled and cut into quarters)
3-5 cloves garlic
big handful of cilantro or parsley (including stems)
handful of green onions (optional)
handful of thyme (optional)
a few grinds of black pepper

I cut the chicken into pieces but that is not completely necessary. Alton Brown has a really good video on butchering a chicken on youtube. I do a sloppy version of his tutorial. It makes taking the meat off later a little easier.

Put all the ingredients in a large pot and boil until simmering. Make sure that the chicken is completely submerged in water. If it isn't put a small plate on top of it to weigh it down. Turn the heat to low and let cook for about 1 hour to 1 hour and 30 minutes. Check on the chicken after one hour to see if it is cooked through and shreds somewhat. Once it is done remove the chicken, turn off the heat and then let the broth cool down.

Strain through a sieve (with cheesecloth if you have it) and then let that cool completely in the fridge overnight. This will make the fat easier to take off the next day.

You can freeze this for up to like 6 months or refrigerate it use it within a few days.