Cat Forum : Cat Discussion Forums - View Single Post

wintervixen · 09-05-2009, 02:38 PM

I made chicken broth from water and chicken carcass/wings/necks.

I first removed the skin (except for the wings) and as much fat as I can. Fill a deep pot with water to 4/5 depth of the pot. Submerge the chicken carcass/wings/necks completely in water and bring it to a boil. Once boiling, lower the flame and let it simmer for 30min to 1 hour.

Remember to get rid of impurities that form the whitish/grayish skim on the water surface using a spoon. These are traces of blood, and other impurities found in the carcass/wings/necks. By getting rid of the skim, you'll get clean broth.

Strain the broth and set aside the carcass/wings/necks. You may use the meat from the carcass/necks/wings to feed your cat. I'll throw back the carcass in the broth to get richer stock as I reheat it in the future.

The broth will be reduced to about 2/3 depth of the pot. Let it cool and refrigerate it for about an hour to overnight. Remove the pot from the fridge and remove the hardened white chicken fat floating on the surface of the broth.

Heat the broth and it's ready to be used.

If you want to make huge quantity, filled ice cube trays with the broth and refrigerate. Empty the frozen cubes of broth in a container and use the appropriate number of cubes you need per meal.

NB: repeat the steps above if you want beef/fish broth.

09-05-2009, 02:38 PM	#8 (permalink)
wintervixen Kitten Join Date: Sep 2009 Posts: 17	Re: Chicken broth I made chicken broth from water and chicken carcass/wings/necks. I first removed the skin (except for the wings) and as much fat as I can. Fill a deep pot with water to 4/5 depth of the pot. Submerge the chicken carcass/wings/necks completely in water and bring it to a boil. Once boiling, lower the flame and let it simmer for 30min to 1 hour. Remember to get rid of impurities that form the whitish/grayish skim on the water surface using a spoon. These are traces of blood, and other impurities found in the carcass/wings/necks. By getting rid of the skim, you'll get clean broth. Strain the broth and set aside the carcass/wings/necks. You may use the meat from the carcass/necks/wings to feed your cat. I'll throw back the carcass in the broth to get richer stock as I reheat it in the future. The broth will be reduced to about 2/3 depth of the pot. Let it cool and refrigerate it for about an hour to overnight. Remove the pot from the fridge and remove the hardened white chicken fat floating on the surface of the broth. Heat the broth and it's ready to be used. If you want to make huge quantity, filled ice cube trays with the broth and refrigerate. Empty the frozen cubes of broth in a container and use the appropriate number of cubes you need per meal. NB: repeat the steps above if you want beef/fish broth.