Homemade Chicken Broth
User Reviews
0
0 reviews
Unrated
Homemade Chicken Broth
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 6 cups of water
- chicken carcass skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones, from a roasted chicken
- 2 celery chopped into thirds, stalks
- 1 carrot chopped into thirds, large
- 1 green onion chopped
- 1 yellow onion quartered, small
- 7 garlic cloves
- Italian parsley handful
- 2 bay leaf
- 2 tsp chicken base or bouillon
- 2 tsp peppercorns fresh
- sea salt to taste, coarse
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
