Tuesday, June 11, 2013

Chicken bullion cubes



I make a lot of food that calls for chicken bullion or chicken broth. I used to buy the powdered kind from the store but in my quest to become more self sufficient, save money, and make healthier foods I now make my own. It's a very simple process. I make a large batch because I use the shredded chicken in other recipes and like the convenience of having the shredded chicken on hand. Feel free to reduce it to meet your family's needs. I have been known to make 8 chickens at a time in my big canner. So adjust as you see fit.

Ingredients

4 whole chickens
5 large carrots  cut in half
2 onions cut in half
1 head of garlic cut in half
1 head of celery cut in half
3 or 4 Bay leaves
1 tbs. pepper
1 tbs. cumin
1 tbs. parsley
1 1/3 tbs. oregano
2 tbs. salt


Place all the vegetables and spices on the bottom of a large pot.

 Clean chickens and place them in a large pot. Fill it with water and put to boil. Boil for about 3 hrs. or until chickens are fully cooked and the meat easily comes off of the bone. Turn off the heat and let the chickens cool.

When cool shred  the chicken and place into a separate bowl (freeze and use in a meal of your choice). Strain all the remaining solids off from the liquids. Reserve the liquid (this is going to be your broth) and put it in the fridge over night. In the morning skim any fats that have become solid on the top of the pot and then put your broth to boil again, if your broth is gelatin like, that is great you want that. The gelatin is from the bones boiling and breaking down of the collagen, It's good for you. When it has reduces to about 1/3 of what it was to begin with turn it off and let it cool. Pour into ice trays and freeze. When the broth cubes are frozen, Pop them out and put them into a zip lock bag. When a recipe calls for broth....use your homemade bullion cubes.



Recipe idea's for the shredded chicken,

Chicken salad
Chicken Enchiladas
Chicken noodle soup
Chicken taco's
Chicken pot pie
Taquitos


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