How To Make Chicken Broth From an Old Hen
This broth is a frugal and nutritious way to make use of old hens that have stopped laying well.
Yield: 3.5 liters but may vary depending on the size of pot used
Equipment
- large stockpot
Materials
- 1-2 old hens (depending on the size of your pot)
- 4 medium carrots
- ½-1 large onion, peeled
- 4 cloves garlic, peeled
- 1 bay leaf
- a few peppercorns
- 1½ tsp unrefined salt, or to taste
- a few twigs fresh thyme or rosemary (optional)
Instructions
- Place one or two hens in your stockpot.
- Add all the vegetables and seasonings and cover with filtered water.
- Bring the stock to boil. Skim off any foam that comes to the top, then reduce the heat to simmer and cook for 2-3 hours until the meat is soft and can be easily peeled off the bones.
- Once it is ready, strain the broth into another pot. Let the chickens cool a bit, then remove all the meat from the bones, chop finely with a sharp knife and reserve for use in recipes.
- Return the chicken skin and bones as well as the vegetables to the broth and cook for another few hours for a richer broth (optional).
Notes
- If you want a very clear broth, strain it through a colander lined with cheesecloth.
- This broth freezes well and is suitable for canning (skim off the fat beforehand).
- This broth makes a great base for sauces, soups and stews.
- Any time a recipe calls for stock, you can use this broth instead.