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Homemade Chicken Broth

Homemade Chicken Broth

Having homemade chicken broth in your freezer is one of life’s simple joys. It’s super easy to make and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using. Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew, or slow cooker meal.

Although this recipe takes a little time to come together, the results are well worth it. Making homemade chicken broth is a great way to get more value from a whole roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavor between homemade broth and store-bought varieties is undeniable.

Ingredients for This Recipe :

  • 1 [5-6] pound roasted chicken carcass
  • 3 large carrots, roughly chopped
  • 3 large celery stalks, roughly chopped
  • 2 medium yellow onions, roughly chopped
  • 4-5 large cloves garlic, peeled and smashed
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme
  • 1 tbsp whole black peppercorns (or ½ tsp ground pepper)
  • 1 tsp coarse sea salt
  • 2 whole bay leaves
  • 12 cup water

Note :

For best results, use a large stockpot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.

How to Make Homemade Chicken Broth :

Step One:

Place chicken carcass in a large stockpot, then adds the carrots, celery, onions, and garlic around the chicken.

Homemade Chicken Broth Step 1

Step Two:

Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.

Homemade Chicken Broth Step 2

Step Three:

Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ – 4 hours, stirring occasionally.

Homemade Chicken Broth Step 3

Step Four:

When the meat is falling off the bone, remove it from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.

Homemade Chicken Broth Step 4

Step Five:

Allow homemade chicken broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer-term storage or store in the refrigerator for several days before using. Enjoy!

Homemade Chicken Broth Step 5

Recipes using Chicken Broth –

Chicken soup recipe – Instant Pot Chicken and Wild Rice Soup

Bean soup recipe – 15 Bean Soup Recipe

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Homemade Chicken Broth

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Soup American
Serves: 10
Prep Time: 20 minutes Cooking Time: 3½ - 4 hours Total Time: 3½ - 4 hours & 20 minutes

Making easy homemade chicken broth.

Ingredients

  • 1 5-6 pound roasted chicken carcass
  • 3 large carrots, roughly chopped
  • 3 large celery stalks, roughly chopped
  • 2 medium yellow onions, roughly chopped
  • 4-5 large cloves garlic, peeled and smashed
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme
  • 1 tbsp whole black peppercorns (or ½ tsp ground pepper)
  • 1 tsp coarse sea salt
  • 2 whole bay leaves
  • 12 cup water

Instructions

1

Place chicken carcass in a large stockpot, then adds the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.

2

Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ - 4 hours, stirring occasionally.

3

When the meat is falling off the bone, remove it from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.

4

Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer-term storage or store in the refrigerator for several days before using. Enjoy!

Notes

For best results, use a large stockpot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.

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