Do you have ANY idea how bad processed chicken broth is for the kids? Or any processed broth for that matter? For starters, it’s all loaded with Sodium and if you don’t know by now I’m very very very anti-sodium for the family. Most of it’s just laced with MSG which does the absolute opposite of getting your kids to feel good when they’re sick. I just don’t understand how instant cooking noodles have become so popular when they’re inherently so bad for your children! If you’re still giving your kids ANY kind of 2-minute cooking noodles PLEASE stop and try making homemade broth instead. It’s really super easy and if make a whole batch and freeze it before hand you can make simple cup-o-soups the healthy way.
But before we start, if you take nothing else away form this post remember the following:
A good broth is only as good as it’s ingredients.
For the love of health, please use only good fresh ingredients. Don’t think that a broth is a good way to use up leftovers. It can be, but then it wouldn’t be awesome.
Ingredients and Method
A good chicken broth has way more than just chicken. Take a look at this delicious collection of secret ingredients:
So for about 5 quarts of water, you’ll want:
- 4 pieces of chicken – the bone pieces such as the neck, wing, mid-joint wing
- 1 small onion cut into 2 pieces
- about 2 inches of a carrot
- 1 rounded tsp whole black pepper corns
- 1/2 tsp salt
- 1/2 tsp ginger and garlic paste or 4 cloves whole garlic
- Few cilantro leaves
- Few Bay Leaves
And you dump them all into a ton of water and put them over high heat until it starts to boil.
Make sure you don’t forget to take out the first bit of froth that comes up right after the boil starts or you’ll have a whole lot of cleaning up to do. Then let it cook and cook and cook on simmer until the water reduced by half. Strain all the goodies out and you’re done.
The Trick to Freezing
The trick to freezing any homemade broth is muffin tins!
Yes it is. Seriously. Muffin tins are awesome for dividing concentrated broth into single servings. So you can use as much or as little as you want.
I have this great flower shaped muffin pan which is just horrible for making muffins because they get badly stuck in the corners. BUT it’s awesome for freezing broth! Just pour the broth in the tin (any muffin tin – it doesn’t have to be flower shaped) and put it in the freezer. When it’s completely frozen, take out each frozen block and put it in an airtight container. If you have trouble taking them out leave them on the counter for 5 minutes and use a butterknife to pop them out.
A Note for Vegetable Broth
Eliminate the chicken (common sense is the least common thing in the world) and add some other yummies: 1/4 a small cabbage, 1/2 a bell pepper and a handful of green onions.
That’s it! If anyone freezes broth using this method please let me know in the comments below. Or if you have an other secrets you’d be willing to share we’d love to read them!