A lot of recipes call for chicken broth. Fresh chicken broth is far superior to canned.

I have seen many people just say plop the chicken in some water, cook it, and the liquid afterwards is chicken broth. While this is true, and is pretty good, I believe I have a method that results in a far tastier and more healthy version.

So, I created this tip. I base it on cooking a whole chicken, which is what I usually do, but you can apply the same method to any amount of chicken parts.

A note on "Vegetable Pieces" in the ingredients. What you are trying to do is add flavor and leech some of the nutrients out of some vegetables. The exact vegetables you use will slightly impact the flavor, but it really doesn't matter what you use. I raid the veggie bin and get whatever I have on hand. Usually some celery, carrot, bell pepper, jalapeno, onion, or even leafy stuff like spinach or kale (but not too much of the leaves because you don't want green broth). You don't need perfect specimens either. Veggies past their prime are fine. Just make sure they aren't rotten, and are washed off.

Ingredients

1 Whole Chicken
1 - 1.5 Cups Vegetable Pieces
1/4 Clove of Garlic (cut into 3-4 pieces)
2 - 3 slices Ginger Root (optional)
Juice of 1/2 Lime
3 teaspoons Salt
1 tablespoon Peppercorns

Directions

Fill large pot with water (3-5 quarts usually does it) and set on high heat on stove. When water warms, add the vegetables. When water is almost boiling, add the chicken and spices and lime juice.

Cook on medium-high, covered, until the chicken is done.

Remove the chicken.

Strain the liquid into another pot big enough to hold it. Discard the solids.

You can freeze, or keep covered in the fridge for a week or so. Use as you need it.