Homemade Chicken Broth
Equipment
- Large Dutch Oven or Stockpot
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.