When I make Rita’s dog food, I cook chicken thighs, with the bone and with the skin, in the pressure cooker for about 40 minutes. It makes the best, richest broth!
I don’t always use it but I do always save it. Sometimes after a few days, I’ll pour it into a plastic container and freeze it. Sometimes it stays in the fridge and I end up dumping it but when a recipe calls for chicken broth and I have this to use instead of canned or Better than Bouillon, it makes a huge difference . . for the good.
During the winter when I was here alone, I’d often skim off most of the fat, add a little raw rice, some chopped carrots and celery and simmer it, then add a bit of cooked chicken and have chicken and rice soup. That was always good but I’m not sure Vince would be impressed, plus it’s a little hot outside for soup.
Tee says
I use homemade chicken broth for nearly anything that calls for water. Steaming veggies, stir fry, etc. It adds a richness and flavor to everything. My 6 yr old grandson told him mom that he likes to eat the vegetables at grandma’s better than hers. LOL. What’s wrong with chicken and rice soup?
Rebecca says
My husband will eat soup for dinner, but always wants something else, plus the next day he’ll be hungry, saying something like “soup isn’t really a meal”.