Homemade Chicken Broth
Although this recipe takes a little time to come together, the results are well worth it. Making homemade chicken broth is a great way to get more value from a whole roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavor between homemade broth and store-bought varieties is undeniable.
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Ingredients
- 5-6 pounds roasted chicken carcass
- 3 large carrots roughly chopped
- 3 large celery stalks roughly chopped
- 2 medium yellow onions roughly chopped
- 4-5 large cloves garlic peeled and smashed
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1 tbsp whole black peppercorns or ½ t. ground pepper
- 1 tsp coarse sea salt
- 2 whole bay leaves
- 12 cups water
Instructions
- Place chicken carcass to a large stock pot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ – 4 hours, stirring occasionally.
- When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer term storage or store in the refrigerator for several days before using. Enjoy!
For best results, use a large stock pot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.
Avoid shouldered jars: Never freeze in traditional jars with a “shoulder” (the spot near the top where the glass curves inward to a narrower neck). When liquids expand, they push against the shoulder and cause the glass to crack.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 25kcal (1%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 0.2gSaturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 265mg (12%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 3649IU (73%)Vitamin C: 4mg (5%)Calcium: 46mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- large stockpot Big enough to hold chicken, vegetables, and plenty of water.
- Knife For cutting vegetables like onions, carrots, and celery.
- cutting board For prepping ingredients safely.
- Fine mesh strainer To separate the broth from the bones and vegetables after simmering.
- Large bowl To catch the strained broth.
- Ladle Makes it easier to transfer broth.
- Skimmer For removing foam or fat from the surface while simmering.
- cheesecloth If you want an extra-clear broth, line the strainer with it.
- mason jars For refrigerating or freezing the finished broth. Make sure it is a freezer safe type.
- Fat separator Useful if you want to remove excess fat easily.
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