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.