Wednesday, December 4, 2013

Rich Turkey and/or Chicken Broth Again

This is the second time I have posted this recipe, but it's worth it.  This time, I have included pictures, and some helpful hints.

This recipe came to our family from my darling dad's brother, Linford.  What a great uncle!

Rich Turkey or Chicken Broth

Chicken or Turkey carcass (bones, neck, giblets, all that stuff leftover from dinner and what is pulled out of the bird before cooking)
Just enough water to cover bird parts
1 Chicken bullion cube
1 teaspoon salt
12 whole peppercorns
4 whole cloves
1 stalk celery, cut up
1 carrot, cut up
1 small onion, cut up
Turkey/chicken pieces in slow cooker, peppercorns, chicken broth, veggie broth, carrots,
celery, onions, whole cloves
Poultry parts in slow cooker
I don't always use chicken bullion cubes.  On the right side of the picture, there is a container of previously made poultry broth, and underneath it, some vegetable broth. I use that instead, and reduce the amount of water, too.  
In the middle of the picture there are two freezer bags.  One has chopped up frozen celery, and the other has a chopped up frozen onion.  I a lot of chopping and freezing of vegetables ahead of time, to make life a little easier.  I haven't had a chance to blanch and freeze my carrots yet, so those are straight from the refrigerator. 

Place all ingredients into your slow cooker.

Cover, cook on HIGH 3 hours, then drop to LOW for an additional 4 hours.
Let it cool for a little bit before initial straining.

Ready for the first strain!  
I use very high tech equipment for straining my poultry broth.  
Large bowl,  strainer with large mesh.
1 cup measuring cup 
The purpose of the first straining is to get all the large chunks of carrots, onion, and poultry carcass out.


After the first strain, put the broth into large covered bowls and put it into the refrigerator overnight.  A lot of the fat will rise to the top, and slightly harden (yeah, it's kind of gross, but stick with me).  This makes it easier to remove the excess fat from the broth.  Just keep in mind, the more fat you remove, the more flavor will be lost too.  

The following morning, remove the bowls of broth from the fridge, and remove however much fat you want.
Now it's time to move onto the second straining.  This will get rid of the last of the spices, and little bits of stuff left in the broth.  
I said EVERYBODY OUT!  (Bits of fat, meat, spices, veggies)

Comparison of strainers:  right hand, first strainer, left hand, second strainer
Once you have strained the broth, it's time for dividing it up and getting it into the freezer.
Almost done!

My high tech storage supplies
I measure the broth into 1, 2, or 3 cup segments, and freeze.  This way whenever a recipe calls for a certain amount of broth, it's ready to go, no measuring needed!
Just a small sample.
Once the broth is frozen, I can transfer it to freezer bags (sandwich size) so that it stacks better in the freezer.  Now I have a bunch of poultry broth that will be used throughout the coming year.