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Does anyone have a GOOD recipe/tips/directions for a chicken broth recipe that you can make and freeze and defrost and eat as is? We are big pre-dinner soup drinkers here (a la chinese restuarant...ya know...they give you a bowl of egg drop or just broth before you eat). I would LOVE LOVE LOVE to make my own and freeze it, but I don't want to have to mess with it after I defrost it, just heat it up and freeze it. Something tasty! And freezing tips! Need those too. Thanks in advance!<br><br>
I figured with cold and flu season approaching I wouldn't be the only one looking for this! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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I take the bones/carcasses of two roasted chickens (I'll often freeze a carcass until I have two) and put in stock pot filled to about an inch or two from the top.<br><br>
I'll add onions (again, I often freeze the ends/skins/bits of onion that I don't use when cooking other times), garlic, celery, carrots, and a bay leaf or two.<br><br>
Bring it to a boil and let it stay on a low boil all day. At least 8 hours. Near the end I start tasting it and see if it needs salt/pepper.<br><br>
I double strain it and put it in containers in the fridge overnight. Next morning I scrape the fat off and measure 1 and 2 cups into ziplock bags and store in the freezer. Running the bag under hot water for a few seconds loosens the broth enough to put it in a mug/bowl/pot to heat up.<br><br>
I know bags aren't the best route to go but I don't have room for glass or anything else in my freezer. I've got tons of other stuff in there.
 

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My tip is, the more veggies you put in the better it will taste. I also like to put whole peppercorns and a bayleaf in a tea ball and just drop that in, so they're easy to take out at the end. I do pretty much what LovemyBoo does, except I find that the bones of 1 chicken works well with 10 cups of water in a medium size stock pot. I've never used 2 chickens at once.
 

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I save carcasses as well and put in about two and/or a back that I've saved. I put in about 4 1/2 qts of water or enough to cover the carcasses. I put in 1-2" of ginger peeled and anywhere from 5-10 cloves of garlic peeled. I simmer all of that for at least 3 hours. Or until bones no longer connect together and are floppy, if that makes sense. The key is really to simmer for as long as possible to get all that connective stuff. Don't add water to pot. Also, I wouldn't use a raw chicken but roast it for 20 min first if you want to go that route.<br><br>
Then I strain and put into the fridge overnight. I try to let it cool down first before I put in in the fridge. The next day it should be jelly like with a layer of fat on top. You can leave the fat in if you want or skim it off. I skim most of it off and save it for cooking things in. Then, here's where I'm not very nf, I put it in quart size freezer bags in 2-4 cup increments. I like that the bags lay flat in my freezer. I also make some ice cubes out of it for recipes where I need a small amount of stock.<br><br>
The key to freezing is to get the food cold first. So even if you want the fat it's good to cool it off in the fridge first. Alton Brown talks about this and I can never remember what size crystals form but I think it's smaller ice crystals form when food is made cold first and that makes for better tasting food when when you pull it out later.<br><br>
I like to keep my stock simple so it's versatile later and the taste doesn't dominate something. But the ginger and garlic is a basis for all Asian soups so you may like that. I find heating it up throwing in a 1/4 cup of elbow noodles to cook and garnishing with parsley, salt and pepper makes a respectable first course. You could easily just drop an egg in it and have egg drop soup.
 
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