We've noticed one thing about traditional food: it requires planning and preparation. Unlike modern convenience food that can be whipped up in 20 minutes or less, traditional recipes requires diligent care and presence. However, that's not to say that they necessarily require an immense amount of involvement. Some of the best recipes we've discovered are those that need a long time to rise, soak, ferment or simmer...and not much else. One such recipe is chicken broth.
After evaluating grocery costs about a month ago, we realized that we were spending a ridiculous amount of money on broth. We eat a lot of soup in our family and generally you need some kind of base to make a flavorful product. Unfortunately, our soup habit (which we thought was quite economical) was racking up the tab. The obvious solution? Homemade broth, of course.
Like homemade bread, there's no turning back after homemade broth. Not only is it extremely economical, but it is absolutely delicious. It has amazing texture and flavor. It is also immensely easy to make. We hope one day we can make it with chickens from our own yard, but until then we just use a regular old chicken from the grocery store. The recipe we use recommends using a whole chicken (if you live in Phoenix, you can find them at Pro's), but we haven't as of yet. When you're finished cooking the broth, you can of course keep the meat for other dishes throughout the week. And if you have babies at home, the cooked vegetables are ideal snacks for little ones. We also use it to cook rice, quinoa, and other grains, since it adds nutrients as well as flavor.
Chicken Broth Recipe from "Nourishing Traditions"