by Joline Atkins of Slimsavers.com
I bake a chicken or two every week.
If you know me, you realize that this habit is fairly new, and, well, you are still a bit shocked that I prep a few chickens at the beginning of every week in order to supply a staple ingredient in my recipes that are planned for the next 5 days.
I have only recently, in the past 3 years, become dedicated to cooking. As in NOT opening a box and dumping the contents into a pot and heating it up kind of cooking. Or, the poking holes and nuking kind of cooking.
No, I'm talking, make the rub, slather it on the bird, roast it, and then cut it up and store it for meals, kind of cooking.
Yes, I have even shocked myself.
My husband, God bless him, has become the both expert. For now that this practice is fairly common in my house, he has taken it upon himself to simmer the carcass after we've stripped it bare, and then store the broth in the freezer for future use.
It's really quite simple. Here are two methods from Simplyrecipes.com. (We use Method #1). We do, when the broth is frozen, take the time to scrape the fat from the top before defrosting (it's easier that way), and that can be bit tedious, but honestly, to not have to venture down the canned soup aisle is fine by me.
Any tips for roasting the birds and creating a delicious broth? I'm a novice, but very teachable and would love some further instruction!
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Erin and Joline, both health and wellness junkies, spent many years pinning down the truths about eating healthy and inexpensively. Both feel the it’s-too-expensive-to-eat-healthy excuse is untrue and infuriating.