Why, yes, folks, I am encouraging you to cheat when you make chicken broth at home. A lot of recipes you find call for you to use one or two or even three whole chickens to make homemade broth and then render the meat unusable. Let me tell you, on a college newlywed budget, I just cannot justify throwing out that much meat…and I’m not even a meat person!
So… I cheat. Big time.
When I plan on making a recipe that calls for cooked chicken during the week, I make chicken broth at the same time. How, you may ask? Well… I’ll show you.
Also, just for the record, if you have some sad looking vegetables in your fridge, this is a lovely way to use them. I do end up tossing the veggies, since they get very overcooked, but you could even puree them and mix them into spaghetti sauce or soup if you really don’t want to waste anything.
Cheater’s Chicken Broth
1-2lbs chicken (I use breasts or thighs)
1c carrots, whole, halved, sliced, or baby
2 stalks celery (I just quarter them)
1/2-1 onion (I quarter it)
generous pinch salt and pepper
optional: 2 bouillon cubes
Place chicken in the bottom of a 4qt (or bigger) crockpot. Sprinkle with salt and pepper. Add carrots, celery, onion, and bouillon, if using. Pour 2-3 quarts of water over chicken and veggies.
Cook on low 4-5 hours or on high 3-4 hours, till very tender. Remove chicken. Strain remaining contents into a bowl. Discard veggies. Place broth in refrigerator several hours. Remove any fat from the top (*if you use boneless, skinless chicken breasts, you probably won’t have any fat to scrape off).
Pour the broth into zip-top bags or plastic containers and freeze.
Makes 2-3 quarts of delicious cheater’s broth.