Have the remains of a roasted turkey or chicken? Then you have almost everything you need for a savory, healthful poultry broth that is completely sodium-free!
- 1 chicken or turkey carcass, left over from a roasted dinner
- Enough water to cover the bones
- A pinch of dried rosemary
- A pinch of dried thyme
- Place all items in a very large pot or stock pot and bring to a boil.
- Reduce to simmer, cover, and cook on low heat for 1 hour. Use a degreaser cup to remove fat from the broth.
- Strain the broth, removing all bones.
- If you don’t have a degreaser cup, chill the broth and then scrape off the hardened top layer of fat.
- Fill individual Ziploc bags with 2 cups of broth each and freeze for later use.
This broth is perfect as a base for...
- Soups and stews
- Pasta and rice dishes
- And more!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.