Tuesday, March 12, 2013
Home made chicken broth with shredded chicken
I make chicken broth several times a month. I use the broth in place of water when making rice, use it for a base for soups, use broth in stir fries , and etc. I use the shredded chicken for various recipes, such as stir fries, enchilladas, soups, and chicken salad.
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 garlic clove, minced
1/2 cup chopped scallions
2 tablespoons chicken base or chicken boullion
enough water to fill your pot
You not need to chop the vegetables, unless you plan on using them when using your broth. I normally chop mine to add extra veggies to my dishes; however, you can just cut them in half if you plan on just using them or the broth and then straining them out. You can also add as many split chicken breast as you want. I sometimes make more and shred the chicken and freeze for later use.
Dump all above ingredients in a stock pot and bring to a boil. Once the pot reaches a boil, simmer for 1 to 1 1/2 hours.
Skim chicken fat off top of pot and you can add more water if some evaporates, during the first 30 minutes of simmering.
Remove chicken breast, remove skin and bones and shred chicken. Allow to cool and either put in fridge to use in next couple of days or freeze for later use.