TrulyCozy

a simple lifestyle blog

Super Simple Chicken Broth + Shredded Chicken

ChickenAndVeggiesInPotGreetings, friends! 

You ever have one of those days where you’re just, like, SO productive, you can’t even stand it??

Its like, “I got so much done today that I actually had time to clean my hair AND shave my legs!”

ItWasAGoodDay IceCube

#TodayWasAGoodDay

Today, I claim such glory.

Aside from the graphically violent element of my activities (more on that later)

BradPittDancing BurnAfterReading

I am feeling pretty good about myself.

Enough with the suspense.
Allow me to unveil my masterpiece:
ChickenAndVeggiesInPotTITLEHere’s what you’ll need:

16 c. water
1 whole chicken (go with the free range chicken– no hormones or steroids added, that stuff’s icky.)
2 medium onions (roughly chopped)
4-6 medium carrots (peeled & roughly chopped)
1 tsp thyme
1 tsp pepper

IngredientsHere’s what you’ll do:

1. Get a sharp knife (I cannot stress the sharp part enough) and cut the chicken into large pieces after removing the…
AndySandburgWeirdLips
… giblets.

Start by turning the chicken face down…
CutChicken

and, uh, well… just kind of… you know… um. crack the spine in half.

*VIEWER DISCRETION ADVISED*

ChickenCutInHalf

ChickenPieces
So, there’s that.

2. Put the chicken pieces into an extra large stock pot along with the chopped onion, chopped carrots, thyme, pepper and water.
ChickenVeggiesWaterInPot

3. Place the pot on the stove and allow to boil. Once at a boil, turn down to low heat and cover. Allow it to simmer for 8 hours.

4. After 8 hours, strain broth from pot and separate the chicken from the veggies.
PouringBroth

5. Allow the broth to cool for a few hours and skim gelatinous top layer off. Pour the rest of the broth in a sealed container and either refrigerate or freeze it.
After the chicken has cooled a bit as well (lest you burn your little fingers right off) remove the bones and skin from the chicken. Refrigerate shredded chicken to use whenever your heart desires.
ChickenAndBroth

What’s really cool is: one 4 cup container of organic chicken broth is about $2.88 at the store.

organic whole chicken: ~$7.00
this recipe: $7

onions: ~$0.50/lb
this recipe: $0.75

carrots: ~$1.00/lb
this recipe: $1.00

.37 oz thyme: ~$2.82
this recipe: $1.27

4 oz black pepper: $3.25
this recipe: $0.14

total: $10.16 for about 16 cups of broth, which shakes out to $2.54 per 4 cup serving 
An overall savings of $1.36!

BUT WAIT.

What about the copious amounts of shredded chicken you’ve got on your hands now too?
OH YEAH.

Two birds. One stone, my friend.
MelissaMcCarthyDancing Tammy

Until next week, cheers!

Chicken Broth + Shredded Chicken

by Truly Cozy

Ingredients

  • 16 c. water
  • 1 whole chicken
  • 2 medium onions (roughly chopped)
  • 4-6 medium carrots (peeled & roughly chopped)
  • 1 tsp thyme
  • 1 tsp pepper

Instructions

Get a sharp knife and cut the chicken into large pieces after removing the giblets. Start by turning the chicken face down and crack the spine in half.

Put the chicken pieces into an extra large stock pot along with the chopped onion, chopped carrots, thyme, pepper and water.

Place the pot on the stove and allow to boil. Once at a boil, turn down to low heat and cover. Allow it to simmer for 8 hours.

After 8 hours, strain broth from pot and separate the chicken from the veggies.

Allow the broth to cool for a few hours and skim gelatinous top layer off.

Pour the rest of the broth in a sealed container and either refrigerate or freeze it.

After the chicken has cooled a bit as well, remove the bones and skin from the chicken. Refrigerate shredded chicken to use whenever your heart desires.

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Super Simple Chicken Broth and Shredded Chicken

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Super Simple Chicken Broth and Shredded Chicken

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This entry was posted on January 27, 2015 by in recipe and tagged , , , , , , , , , , , , , , , , .
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