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Homemade Chicken Broth – How to Make Chicken Broth
Homemade Chicken Broth
For the most delicious homemade chicken broth, use whole raw chicken or chicken pieces such as the neck, back, wings, and legs, and add some simple vegetables and a few herbs.
The idea of making your own chicken broth can be daunting, but it is really easy! and can be used in lots of ways. The broth has a savory flavor and can be substituted for stock in any recipes that call for stock. It also makes a great healthy drink and is used as a remedy for colds and flu!
Use the cooked chicken in other recipes try it in this easy Slow Cooker Chicken Noodle Soup
What is the Difference Between Stock and Broth?
Stock is made with just bones.
Broth is made with both bones and meat.
Uses for Homemade Chicken Broth
Broth can be used in lots of ways, it has a savory flavor and can be substituted for stock in any recipe that calls for stock or to replace the water in the cooking process. Why not try using it next time you make any of the following?
- Stews
- Gravy
- Rice
- Quinoa
- Pasta
- Soup
Tips For Homemade Chicken Broth
Simmering Broth: When simmering a broth, don’t have the heat too high. Keep it as low as possible so that a few bubbles are rising to the surface every few seconds.
Thicker Broth: When the broth has finished cooking, remove the meat, bones, and vegetables. Then return to low heat and simmer the broth until it reduces and thickens.
Slow Cooker Broth: Easy slow cooker recipe, just throw it all in and leave it overnight
Extra Ingredients: Try adding roasted onion, mushrooms, tomato or tomato paste, seaweed, and soy sauce, or add a bit of spice, like paprika, cumin, turmeric, cinnamon, or ginger.
STORAGE: Homemade Chicken Broth
FRIDGE: Place in an airtight container and store for up to 2-3 days.
FREEZER: Place in an airtight container and store in the freezer for up to 3 months.
REHEATING: Homemade Chicken Broth
STOVETOP: Place in a saucepan, and heat on medium heat for 2-3 minutes, stirring frequently.
MICROWAVE: Place in a microwave-safe dish and cook on full power for 1 minute.
Homemade Chicken Broth RECIPE
INGREDIENTS
3 lbs bone-in Chicken (whole or pieces)
2 Celery Stalks (sliced thickly)
2 Large Carrots (sliced thickly)
2 Large Onions (quartered)
2 Bay Leaves
1/2 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme
8 Peppercorns
8 Cups Water
INSTRUCTIONS
1. Place the chicken in a large stock pan, saucepan, soup kettle, or dutch oven, and add the water.
2. Slowly bring to a boil over medium heat, reduce the heat and skim the foam from the top.
3. Add the remaining ingredients, celery, carrots, onions, bay leaves, rosemary, thyme, and peppercorns.
4. Cover and simmer gently for 1-1.5 hours until the chicken is cooked, (make sure the heat is as low as possible so that only a few bubbles are rising to the surface every few seconds).
5. Remove the chicken from the pot and allow it to cool slightly before removing the meat from
bones. Discard the bones and keep the chicken meat to use in other dishes.
6. Strain the broth removing the vegetables and seasonings. Keep the vegetables to use in other dishes.
7. Place in a large bowl and chill covered for 8 hours or overnight in the refrigerator.
8. Skim the fat from the surface and discard it, then divide the broth into airtight containers to store in the refrigerator or freezer.
EQUIPMENT
TIME
PREP TIME: 10 Minutes
COOK TIME: 1.5 Hours
NUTRITION FACTS
Calories: 22kcal (1%)
Carbohydrates: 5g (2%)
Protein: 1g (2%)
Fat: 1g (2%)
Saturated Fat: 1g (5%)
Sodium: 30mg (1%)
Potassium: 137mg (4%)
Fiber: 1g (4%)
Sugar: 2g (2%)
Vitamin A: 2586IU (52%)
Vitamin C: 7mg (8%)
Calcium: 20mg (2%)
Iron: 1mg (6%)
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Homemade Chicken Broth
The broth has a savory flavor and can be substituted for stock in any recipes that call for stock. It also makes a great healthy drink and is used as a remedy for colds and flu!
Equipment
- LARGE SAUCEPAN
- Mason Jars
Ingredients
- 3 lbs bone-in Chicken whole or pieces
- 2 Celery Stalks sliced thickly
- 2 Large Carrots sliced thickly
- 2 Large Onions quartered
- 2 Bay Leaves
- 1/2 teaspoon Dried Rosemary
- 1/2 teaspoon Dried Thyme
- 8 Peppercorns
- 8 Cups Water
Instructions
- Place the chicken in a large stock pan, saucepan, soup kettle, or dutch oven, and add the water.
- Slowly bring to a boil over medium heat, reduce the heat and skim the foam from the top.
- Add the remaining ingredients, celery, carrots, onions, bay leaves, rosemary, thyme, and peppercorns.
- Cover and simmer gently for 1-1.5 hours until the chicken is cooked, (make sure the heat is as low as possible so that only a few bubbles are rising to the surface every few seconds).
- Remove the chicken from the pot and allow it to cool slightly before removing the meat from
- bones. Discard the bones and keep the chicken meat to use in other dishes.
- Strain the broth removing the vegetables and seasonings. Keep the vegetables to use in other dishes.
- Place in a large bowl and chill covered for 8 hours or overnight in the refrigerator.
- Skim the fat from the surface and discard it, then divide the broth into airtight containers to store in the refrigerator or freezer.
Video
Notes
Tips: Chicken Broth
Simmering Broth: When simmering a broth, don’t have the heat too high. Keep it as low as possible so that a few bubbles are rising to the surface every few seconds. Thicker Broth: When the broth has finished cooking, remove the meat, bones, and vegetables. Then return to low heat and simmer the broth until it reduces and thickens. Slow Cooker Broth: Easy slow cooker recipe, just throw it all in and leave it overnight Extra Ingredients: Try adding roasted onion, mushrooms, tomato or tomato paste, seaweed, and soy sauce, or add a bit of spice, like paprika, cumin, turmeric, cinnamon, or ginger. ——————————————————————- Nutrition Facts Calories: 22kcal (1%) Carbohydrates: 5g (2%) Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 1g (5%) Sodium: 30mg (1%) Potassium: 137mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 2586IU (52%) Vitamin C: 7mg (8%) Calcium: 20mg (2%) Iron: 1mg (6%)
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Nutrition Information:
Calories: 22kcal (1%)
Carbohydrates: 5g (2%)
Protein: 1g (2%)
Fat: 1g (2%)
Saturated Fat: 1g (5%)
Sodium: 30mg (1%)
Potassium: 137mg (4%)
Fiber: 1g (4%)
Sugar: 2g (2%)
Vitamin A: 2586IU (52%)
Vitamin C: 7mg (8%)
Calcium: 20mg (2%)
Iron: 1mg (6%)