Chicken Broth.

I always save it.... I put it in freezer bags in 1 C and 2 C amounts, label it, and freeze it flat. I use this in place of chicken stock in all my recipes.

After Thanksgiving, we also cook the carcass and add lots of extra veggies to get a more flavorful stock. I don't add salt or pepper, though...... that way, I'm not adding extra salt to my meals.

I usually try to skim off the fat, but that is just my personal preference.

No, it is not ruined for broth bc it was cooked with veggies. Veggies make broth even better. And better for you! Take that juice and cook it with the chicken carcass along with water, a quartered onion, some celery and carrots. Boil it in a big pot filled all the way up with water...for about 3 hours. I also add some salt and pepper.Then strain out the carcass/bones/boiled veggies and just keep the broth. You will have some delicious chicken broth. I do this after EVERY chicken I roast. I save the broth in ziplock baggies...about 2 cups of broth in each bag. I keep them in the freezer and use them to make soup, casseroles, quinoa, brown rice, you name it!

I know we hear all the time about how bad fat is for us but in the case of chicken broth, it is actually good for you.

A study was done at a top medical school on the effects of chicken soup on colds and flu and the result was the chicken fat helps to rid the body of cold and flu viruses. That's why so many people eat chicken soup when sick.

Updated

I know we hear all the time about how bad fat is for us but in the case of chicken broth, it is actually good for you.

A study was done at a top medical school on the effects of chicken soup on colds and flu and the result was the chicken fat helps to rid the body of cold and flu viruses. That's why so many people eat chicken soup when sick.

You can puree it (I love immersion blenders for this), then strain it to get a smooth liquid.
Then chill it and the fat will solidify on the top which makes it easy to remove.
Then freeze it for future use.
Some people freeze it in ice cube trays so they can take broth cubes out for making gravy or what every they are making.

What Canuck said. Strain it, put it in the fridge overnight, scoop off the layer of fat. Then you can freeze it or use it for soup, risotto, gravy, chicken pot pie, ....

Save the chicken broth. Let it cool, then put it in baggies and save in the freezer, but let it cool to room temperature first. Otherwise you are using your freezer to get it down to room temperature.

I buy chicken breasts, bone in skin on and debone the chicken. Then I take the bone with the meat attached (after I cut the breast meat off) and boil it with a minimal about of water. That makes good chicken broth too. After the chicken bones have cooked, the meat is easy to pull off and you can save it separate or leave it in the broth. The meat and broth make good chicken noodle soup and since you pay much less for the chicken with the bone in and skin on you are being frugal and getting more for your money.

Good luck to you and yours.

No, use it. Drain the broth into a container (if it's still hot when you do this, drain it into Pyrex or other glass). If you leave it in the crock, it stays hot a lot longer, which you don't want. You can strain out the chicken parts, or you can just leave them in there for great soup. Let the broth cool, then put the glass container in the fridge to chill. The fat will congeal on the top and you just scoop it out with a big spoon or a ladle, and discard it. The broth can be used for soup stock as it, or strained for adding to something like rice, quinoa or couscous (any grain that absorbs all the water during cooking). The vegetables don't ruin it - most potatoes will make it a little thick or cloudy, but that's okay. Just think about the seasonings when you are adding it to, say, rice. It might taste much better with a roast chicken and rice dinner than with a Chinese stir fry rice or Mexican rice. But that's because of the herbs and spices, not the chicken broth itself.

Chicken broth and vegetable broth can be used in a zillion recipes, and can usually be interchanged. Freeze leftover, defatted broth in containers or ice cube trays and defrost as needed.

Strain it then refrigerate over night. In the morning remove the hard layer of fat from the top.

That IS chicken broth, and all you have to do is freeze it. Don't take anything out of it, and don't dilute it. The combination of fat and "stuff" is what makes chicken broth tasty and good for you! When you finally cook with it, your food will be more flavorful than with the stuff you would buy in a can or after stripping it of all its character. Ooh, have fun with that!

Once you put it in the fridge the fat will float to the top. In the morning you can scoop it off. Then put/pour/scoop the broth into Quart or gallon size freezer bags. I use Zip Lock so I know they're closed well. I lay them on their side to freeze then sit them up or stack them later.

I peel the baggie off the frozen broth and let it fall into a microwave bowl or a pan if I'm making something like chicken and noodles. I toss the bag.

Use it. Definitely.

When I do a crock pot chicken, I don't add veggies. I cook them seperately and use the crockpot drippings to make an EXCELLENT chicken gravy. Learn how to make gravy with a roux and you'll never buy gravy in a packet again.