Nothing compares to the richness of homemade chicken broth. I know the canned varieties have organic and “low-sodium” options now, but I am talking about the cold-curing, hearty broth that can only be achieved at home. Nothing will elevate your soups and sauces to that next flavor level like homemade chicken broth.
I abhor waste almost as much as I detest canned, watery broth or stock, so I came up with a method for freezing the perfect portions of homemade chicken broth for any recipe! Muffin tins. The first time, well every time, my fiancé sees me do this, he calls it unnatural. Nonsense. It’s genius.
The process starts when you serve a whole chicken for dinner even if that chicken came pre-roasted in a bag from your local grocery store (GUILTY!). Throw all the remaining chicken bones and meat into a freezer bag. (If you need help deboning a whole chicken, this video is the place to go!) When I have two chicken carcasses, I make broth. My Mom used to do this and I always thought it was a little creepy having a whole chicken carcass in the freezer. Nope. It was genius.
You freeze that beautiful, rich homemade broth in muffin tins (a perfect ½ cup portion each), store them in a freezer bag, and then thaw exactly the amount needed for your recipe. My fiancé may never have seen anything like it before, but last time I checked, that was the definition of ingenious!Print