Homemade Chicken Broth
Servings 10 cups +/-
Equipment
- Large Dutch Oven or Stockpot
- 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.