Homemade Chicken Broth
Nothing makes soup taste better than homemade chicken broth. Whenever I roast a chicken, I put the remaining bones (wings, drumsticks, and thigh) in a big pot of water with vegetables and herbs and let them simmer for a few hours. I’ll typically use the broth immediately; if not, I’ll pour it into a zip-lock freezer bag and freeze it for up to 6 months. It’s simple to make and creates the most flavorful and delicious broth I use for soups, stews, and pot pies.
Homemade Chicken Broth
Ingredients:
- 6 cups of water
- Carcass from a roasted chicken, skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones)
- 2 stalks of celery, chopped into thirds
- 1 large carrot, chopped into thirds
- 1 green onion, chopped
- 1 small yellow onion, quartered
- 7 garlic cloves
- A handful of Italian parsley
- 2 bay leaves
- 2 tsp chicken base or bouillon
- 2 tsp fresh peppercorns
- Coarse sea salt, to taste
How to Make Homemade Chicken Broth
Fill a large pot with water.
Remove most of the skin and fat from the bones/carcass, then place the large pot of water.
Add the chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, peppercorns, and coarse sea salt.
Partionally cover with a lid and simmer, stirring occasionally over low heat for 3-4 hours or longer if desired.
Strain the vegetables and bones through a fine sieve strainer, then discard them.
Place the strained broth in a large bowl and cover; put into the refrigerator overnight.
In the morning, remove the lid, and scoop out and discard the layer of fat on top.
Store in an airtight container in the refrigerator for 3-4 days.
If you aren’t going to use the broth immediately, pour it into a freezer zip lock bag and freeze it for up to 6 months. Enjoy.
Equipment
Ingredients
- 6 cups of water
- Carcass from a roasted chicken skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones)
- 2 stalks of celery chopped into thirds
- 1 large carrot chopped into thirds
- 1 green onion chopped
- 1 small yellow onion quartered
- 7 garlic cloves
- A handful of Italian parsley
- 2 bay leaves
- 2 tsp chicken base or bouillon
- 2 tsp fresh peppercorns
- Coarse sea salt to taste
Instructions
- Fill a large Dutch oven or large stockpot with water.
- Remove most of the skin and fat from the bones/carcass, then place the large pot of water.
- Add the chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, peppercorns, and coarse sea salt.
- Partially cover with a lid and simmer, stirring occasionally over low heat for 3-4 hours or longer if desired.
- Strain the vegetables and bones through a fine sieve strainer, then discard them.
- Place the strained broth in a large bowl and cover; put into the refrigerator overnight.
- In the morning, remove the lid, and scoop out and discard the layer of fat on top.
- Store in an airtight container in the refrigerator for 3-4 days.
- If you aren't going to use the broth immediately, pour it into a freezer zip lock bag and freeze it for up to 6 months. Enjoy.
I needed to make homemade stock a couple of weeks ago and I just kind of winged it. Thanks for posting this recipe.
I have made your broth recipe dozens of times now and it is hands down the best stock recipe ever. Never does a poultry carcass go to waste in my house anymore! Thank you Pam!