Chicken broth, which has a milder and less intense flavor than chicken stock, is fairly easy to make at home. The basic process simply involves simmering chicken and vegetables in water, then straining the resulting product and saving the flavorful liquid. Making chicken stock is more involved, as you need to roast the chicken bones and include them in the pot along with the meat and vegetables. You can use homemade chicken broth in a wide variety of recipes beyond the obvious chicken soup. Use it to deglaze pans, for example, or as the liquid base for your next risotto. Add this to my Recipe Box.
Instructions
1. Cover the container, sealing the broth tightly with plastic wrap. Alternatively, you may transfer the broth into an airtight container. By this point, you should have already strained the broth to remove the meat and vegetable pieces; you may have skimmed the fat off as well. If you have already removed the fat, don't worry; but if you haven't, there is no need to do so until just before you wish to use the broth.
2. Put the sealed container of broth into the refrigerator. Use the refrigerated broth within two to three days.
3. Freeze the broth for longer storage. Transfer it into freezer-safe containers that hold as much as you generally use at one time. For example, if you generally use only 2 cups of broth at once, freeze the broth in 2-cup units. You can use solid freezer-safe containers or plastic freezer bags. Use your frozen broth within three months for the best results.
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