Homemade Chicken Broth – And How to Freeze Perfect Portions

1. Place all ingredients into a large pot or dutch oven. Bring to a boil over medium-low heat.
   
2. Cover and simmer for at least 3 hours. I usually let it simmer for 5-6 and then cool on the stovetop for several more hours. More time, more flavor. 
3. I strain the broth in a two-step process. First I scoop out all the large pieces of chicken and vegetables with a slotted spoon and place in a large colander over a bowl. Pour the rest of the broth through the colander. Set colander aside over another bowl. 
4. The second step is straining the broth through cheesecloth. Place cheesecloth over top of the original pot and secure with a rubber band.
5. Pour broth slowly through cheesecloth. Pour all the broth that has drained from the colander through the cheesecloth.
6. Remove cheesecloth, squeeze, and discard. Squeeze the liquid from the celery into the broth. [My fiancé told me that this is what his Grandmother used to do, so that is what I have done ever since.] 
7. Refrigerate overnight and skim off all fat. Now you are ready to freeze it!

How to freeze perfect portions for later use:

1. Pour ½ cup of broth into each muffin cup. A standard muffin tin is almost exactly ½ cup.
   
   
2. Place muffin tin in freezer. Mine take about 2 hours to freeze completely. You can wait longer – they won’t get freezer burn that quickly!
3. Place muffin tin upside down over clean sink.
   
   
4. Pour or spray warm water over the back of the tin to release the broth cups. Pick them up immediately as they fall into the sink and place them in a freezer bag. You want to avoid them melting more than they have to.
   
                                  
5. Place bag in freezer. Repeat process until all broth has been frozen. I have a tiny freezer and I actually have to remove my icemaker to make these. Commitment.

    

   

6. To thaw: I place however many cups needed in a Pyrex measuring cup and thaw in the microwave on half power until just melted.