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Don't freeze your broth in Mason Jars. They break. I know. I tried.
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I am so happy with the success of the Chef John's Roasted Chicken Broth. Easy. Though, with my three days on the task you might not know it. But, believe me, that's just life with a high school schedule.
It is so very delicious. Rich, full of body and ready for carrots and onions, celery and the chicken breast remaining. Here's his recipe. We're having soup for lunch and saving the rest for later (in the freezer, of course).
When you make it (and you should), just give yourself the space on a Saturday. The flavor is much different than a standard homemade stock, which I love, but the richness and depth of flavor makes it just perfect as a simple soup base. And, it's not labor intensive, it just needs the stretch of 3 hours to cook.
I'm planning to add red pepper, tomato and sausage soup to one of these, too.
Beautiful. Just beautiful.
