Chicken broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This broth gets its deep flavor from roasting the bones and vegetables, which takes only 30 minutes. It's simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.
Sunset MARCH 2012
1. Preheat oven to 350°. Put bones and vegetables in a roasting pan and toss with oil. Roast until browned, about 30 minutes.
2. Spoon ingredients into a large pot and add 4 qts. water. Bring to a boil and spoon off any foam that forms on top. Reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours.
3. Pour mixture through a strainer into a bowl and let broth cool; discard what is in the strainer.
4. Use broth, or ladle it into quart-size freezer bags or containers (great for soup) and/or ice cube trays (handy for sauces), and freeze for up to 6 months; transfer the cubes to bags once they're solid.
Nutritional analysis is per cup.
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