Chicken broth made at home is so much tastier than the boxed/canned stuff you get at the store, not to mention much cheaper when you compare how much this makes! This broth is great for any recipe, like Chicken Noodle Soup, Texas Cornbread Dressing, or any other recipe that calls for broth or stock. What’s the difference between broth and stock? Stock is really more about the carcass of the animal (chicken bones, beef bones, etc.) and broth boils the meat. They’re both delicious, but broth is a bit quicker to make and doesn’t take all day boiling away, plus it leaves you with leftover meat you can chop up and make just about anything with (soup, chicken salad, enchiladas, the possibilities are endless!). Also, I should note I used chicken thighs for this broth recipe because that’s what I had in my freezer and not a whole chicken. Either one will work perfectly. The key is you want your chicken to have skin and bones, because it’s going to deliver the most flavor.
1 bunch of celery with leaves
1 large onion skin on
2 bay leaves
2 Knorr chicken bouillon cubes
1 T garlic herb seasoning
1.5 gallons of water (24 cups of water)
1 large package chicken thighs or 1 whole chicken between 2.5-3.5 pounds (my chicken thighs were 3 pounds)
1. Don’t even bother peeling or skinning your veggies, just give them a rough chop and throw them all in your stock pot.
2. Add your chicken and seasonings into the pot.
3. Cover with water and bring to a boil, then lower to a simmer and leave uncovered.
4. After about an hour and a half your broth is done cooking! Take out a strainer and place over another large pot or bowl in your sink and pour everything out of your stock pot into it. I suggest pulling your chicken out first before trying this move, because if your strainer is like mine, it’s probably not big enough to hold all of that.
5. Now you have lots of delicious broth left in your bowl and you can use it now or freeze in containers and use whenever you want. So good!
I love grilling chicken thighs and have them at least once a week in our house. I’m always looking for new ways to serve them since we have them so often and on the lookout for tasty new ways to season them. When my parents came back from vacation in St. Martin they were raving about how the French and the Dutch chefs there cooked their BBQ. They use Spanish style seasonings (GOYA brand) on their meat before grilling and the unique blend of seasonings gives the meat a really delicious and different flavor. My parents are foodies and whenever they travel to new places and eat something tasty they almost always find some way back to the chef and get his recipes out of him. I can’t tell you how many times my mom has come back from vacation and spent half the time talking about her vacation telling me about all the new foods they tried and recipes/ideas they’ve brought back. This grilled chicken thigh recipe is so simple anyone can do it and only requires three seasonings.
GOYA brand Sazonador Total “The Perfect Seasoning”
GOYA brand Adobo “All Purpose Seasoning With Pepper”
GOYA Sazon “Con Culantro y Achiote” (This comes in a small box with little packets of seasonings inside the box. Note which flavor used here because there are several different ones.)
1 package boneless skinless chicken thighs
1. I like to season my chicken first thing in the morning after I wake up so the chicken has all day to marinate in this yummy goodness before I grill it. It’s not 100% necessary, but it sure does make a difference in taste I think. I like to line a cookie sheet with foil and spray with cooking spray and season both sides of the chicken liberally with all three seasonings. Once both sides of chicken are seasoned cover with plastic wrap and place in the fridge until ready to grill. **Note** Use 1/2 of Sazon packet on one side of the chicken, 1/2 on the other.
2. Once your chicken is ready to cook you have a couple different options:
– Get your grill going and either cook on grates of grill or cook on foil piece chicken has been sitting on that has been sprayed with cooking spray. Cooking directly on grates will leave grill marks and give the outside a little crustier texture and cooking on the foil will leave chicken slightly juicier and no grill marks. It’s really up to you how you like your chicken.
– If you don’t have a grill you can cook this in the oven leaving chicken on foil and cookie sheet at 425 for about 40-45 minutes.
Whatever you do, don’t overcook your chicken. Boneless skinless chicken thighs are some of the tastiest and juiciest cuts of meat and the worst thing you can do is overcook it. Keep an eye on your chicken and cut into it to see if it’s finished. I’ve never once checked the temp of my chicken (I don’t even own a thermometer) but if you feel so inclined the temp the FDA recommends chicken to be is 165 F. However, once you take the chicken off it will “carry over” cook which means the temp will continue to rise and cook on the inside even though you have taken it off the heat. So if you’re standing there with your thermometer take it off at about 160 so it doesn’t cook too much and dry out. If you’re like me and not going to do any of that, do it the simple way and just cut into a piece of chicken as a test piece and see if it’s done. If so, have a little snack, no one’s lookin 🙂