I am on a 24 hour food fast per doctor’s orders today. I am generously allowed clear liquids such as broth and jello. Bla bla bla. This is torture for a foodie! However, I have risen to the occasion and prepared a flavorful aromatic gourmet chicken broth!
I began with some boney chicken pieces, necks, backs and wings. I browned them on both sides to give the broth a rich caramel color. (it is bad enough to drink broth, but when it is anemic looking it is worse)
Next I added celery, onions, 2 garlic cloves, fresh parsely, 1T. salt and whole peppercorns.
Add water and bring to boil. Reduce heat and periodically skim off the foam that rises to the top.
After a couple hours of a slow simmer, drain liquid from remaining ingredients. Chill, then remove any fat that has risen to the top. Homemade stock in the freezer is like money in the bank. So many soup bases start with chicken stock. By using your own homemade, you can regulate the salt and fat contents. So many brands that you purchase at the grocery store are off the charts sodium wise and are bland and tasteless.
I had to chuckle when I was returning to our apartment complex this morning, the manager was leaving, smiled and said, “It smells like Jane is cooking again!” Sometimes I wonder if I am the only domesticated person in our complex, I rarely smell anything cooking.