This past week I made a bunch of chicken broth. It all started with a chicken. Whole chickens were on sale at my store, so I bought one and roasted it. By the way, a great way to plan your weekly menus is to take a look at your local grocery store's ad flyer. Find out what meat and veggies are on sale then decide your menu from there. Back to the chicken. I roasted it. Then we ate it. We didn't eat all of it, so I stripped the bird of it's meat and saved the meat for a casserole later in the week. Then I made broth from the bones.
You can try my recipe for chicken broth here. The great things about making your own broth is that you can customize it. If you are sensitive to onion, you may have no choice but to make your own. Even if you don't use onion in your broth, it can still be full of flavor.
I use chicken broth in so many of my recipes. It's a great way to add lots of flavor to dishes. Each recipe calls for a different amount of broth, from 1/2 cup to 2 cups, so I freeze them in different size containers so they are ready to go when I need them. I froze them in 1/2 cup, 1 cup and 2 cups sizes. I use BPA-free plastic containers and make sure the broth is cool before pouring it in.
So that's how I do my chicken broth. Next I will be doing beef broth!