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 thighs) in a big pot of water with vegetables and herbs and let them simmer for a few hours. I typically use the broth within the week; 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 it is the most flavorful, delicious broth I use for soups, stews, and pot pies.
Homemade Chicken Broth
Ingredients:
- 10 cups of water
- Carcass from a roasted chicken, skin removed (plus ALL leftover bones, including wing, drumstick, and thigh bones)
- 6 raw chicken wings (3 drumettes & 3 flats), optional, but produces excellent broth!
- 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, chopped
- A handful of Italian parsley
- 2 bay leaves
- ½-1 tbsp chicken base or bouillon, to taste
- ½ tbsp vinegar (helps break down the bones), which helps create a richer, thicker, and more gelatinous broth
- 2 tsp fresh peppercorns
- Coarse sea salt, to taste
How to Make Homemade Chicken Broth:
Fill a large stockpot or large Dutch oven with water.
Remove most of the skin and fat from the bones/carcass, then add to the pot.
Add the raw wings, chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, peppercorns, and coarse sea salt.
Cover and simmer over low heat for 4 hours, stirring occasionally, or longer if desired.
Strain the vegetables and bones through a fine sieve, then discard them.
Place the strained broth in a large bowl and cover.
Refrigerate overnight to let the fat layer form.
In the morning, remove the lid, spoon off and discard the fat layer on top.
Store in an airtight container in the refrigerator for 3-4 days.
If you don’t use the broth immediately, pour it into a freezer zip-lock bag and freeze it for up to 6 months. Enjoy.
Equipment
- Fine Sieve or Fine Strainer
Ingredients
- 10 cups of water
- Carcass from a roasted chicken skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones)
- 6 raw chicken wings (3 drummettes & 3 flats) optional, but it makes the broth so much better!
- 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
- ½-1 tbsp chicken base or bouillon
- ½ tbsp vinegar (helps break down the bones), which helps create a richer, thicker, and more gelatinous broth
- 2 tsp fresh peppercorns
- Coarse sea salt to taste
Instructions
- Fill a large stockpot or large Dutch oven with water.
- Remove most of the skin and fat from the bones/carcass, then add to the pot.
- Add the raw wings, chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, vinegar, peppercorns, and coarse sea salt.
- Cover and simmer over low heat for 4 hours, stirring occasionally, or longer if desired.
- Strain the vegetables and bones through a fine sieve, then discard them.
- Place the strained broth in a large bowl and cover.
- Refrigerate overnight to let the fat layer form.
- In the morning, remove the lid, spoon off, and discard the fat layer on top.
- Store in an airtight container in the refrigerator for 3-4 days.
- If you don't use the broth immediately, pour it into a freezer zip-lock bag and freeze it for up to 6 months. Enjoy.
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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!