- Fill saucepan 3/4 full with water.
- Bring to boil.
- Add chicken and seasonings.
- Boil for 20 mins.
- Remove boiled chicken & serve or refrigerate and save for later.
- Strain out bay leaf & seasonings.
- Let broth cool to room temperature.
- Skim fat off surface (if any).
- Refrigerate broth.
- Once cold, skim the rest of the fat from the top (if any).
- Store in refrigerator or freeze for later use.
TIP: You can add on-protocol veggies such as 3-4 stalks celery (I usually add the trimmings that I don't eat) and 1 onion for more flavor - just be sure to strain them at the end. You can also choose to omit the chicken altogether and just use the celery and onion with the seasonings for a simple veggie broth. OR add your steak trimmings that you've inevitably had to trim from your steaks and add to the broth for a beef broth.
TIP2: I usually freeze the broth in ice cube trays after cooling and skimming all fat. Then after they freeze, I place the cubes of broth in a freezer bag. This makes for easy use when 'frying' up shrimp, chicken, etc. Just toss a broth cube into a pan and let it melt then add your meat, etc. It adds flavor and keeps food from sticking.