Homemade Chicken Broth
Nothing makes a soup taste better than homemade chicken broth. Whenever I roast a chicken, I always put the remaining chicken bones in a big pot of water along with some vegetables and seasonings and let them simmer for a few hours. I strain out the veggies and bones and use up the broth immediately or store them in a zip lock freezer bag and freeze. It is so simple to do and makes the most flavorful and delicious broth that I use for soups, stews, and pot pies.
Homemade Chicken Broth:
- Remaining bones/carcass from a roasted chicken
- 3 stalks of celery, chopped into thirds
- 3 carrots, chopping into thirds
- 1/2 large sweet yellow onion, quartered
- 6-7 small garlic cloves
- A handful of Italian parsley
- Coarse sea salt and fresh peppercorns, to taste
- 1 tsp chicken base or bouillon
- 2 bay leaves
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 into the pot of water.
Add the chopped celery, onion, and carrots along with the garlic, bay leaves, coarse sea salt, peppercorns, parsley, and chicken base or bouillon. Simmer on medium-low heat for 2-3 hours, or longer if desired.
Strain the vegetables and bones with a strainer.
Place in a bowl and cover; put into the refrigerator overnight. In the morning remove the lid and scoop out the layer of fat on top. If you aren’t going to use the broth immediately, pour it into a freezer zip lock bag and freeze. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
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!