Homemade Chicken Broth

Name: Homemade Chicken Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 serving
Ingredients: 3 to 5 pounds bone-in, skin-on chicken pieces; 2 tablespoons oil; 1 large yellow onion; 3 large carrots; 3 celery ribs; 1 medium leek; 2 teaspoons Kosher salt or sea salt; 3 to 4 cloves garlic; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 1 teaspoon whole black peppercorns or 1/2 teaspoon freshly ground; cold water

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
8
Calories
309 kcal
Course
Soup, Others
Cuisine
gluten-free

Homemade Chicken Broth

Nevaeh Sloan

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Bone-in chicken is simmered low and slow with vegetables and seasonings to create a rich and flavorful broth that is nutritious and delicious. Sip it on its own or use it as the base for your favorite soups.

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Ingredients

Servings

3 to 5 pounds bone-in, skin-on chicken pieces (or one large whole chicken), the more chicken the stronger the broth
2 tablespoons oil
1 large yellow onion , roughly chopped
3 large carrots , roughly chopped
3 celery ribs , roughly chopped
1 medium leek , roughly chopped
2 teaspoons Kosher salt or sea salt , plus more to taste
3 to 4 cloves garlic , chopped
1 teaspoon dried thyme , see note
1 teaspoon dried rosemary , see note
2 bay leaves
1 teaspoon whole black peppercorns or 1/2 teaspoon freshly ground (peppercorns will keep the broth clearer)
cold water

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Instructions

In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces on all sides in batches. Transfer the chicken to a plate and set aside.
Add the onion, carrots, celery, and leek to the pot and cook until just barely softened, 5-7 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot. Add the thyme, rosemary, bay leaves, salt, and peppercorns. Add enough water to fully cover the chicken (about 12 cups). Bring everything to a boil, scraping off any browned bits on the bottom of the pot.Reduce the heat to low or medium-low, cover, and simmer for about 90 minutes. Occasionally skim off the foam that develops on the surface. You can simmer it longer but first remove the chicken so that it doesn't dry out from over-cooking. At the end of the cooking time taste the broth and add more salt if desired.
Strain the broth through a fine-mesh strainer or cheesecloth. If you prefer to remove excess fat from your chicken broth, place the broth a large bowl, let cool completely, chill over night in the refrigerator, and then scrape off the layer of fat on top. Keep the chicken broth stored in the fridge for up to 4 days. For longer storage you can freeze the broth in freezer-safe containers for up to 3 months.Makes roughly 2 quarts.

Notes

Feel free to substitute other herbs of your choice such as dill or sage.

Nutrition Information

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Serving 1cup Calories 309kcal (15%) Carbohydrates 7g (2%) Protein 22g (44%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 87mg (29%) Sodium 686mg (29%) Potassium 370mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4875IU (98%) Vitamin C 7mg (8%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 309 kcal

% Daily Value*

Serving	1cup
Calories	309kcal	15%
Carbohydrates	7g	2%
Protein	22g	44%
Fat	21g	32%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	87mg	29%
Sodium	686mg	29%
Potassium	370mg	8%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	4875IU	98%
Vitamin C	7mg	8%
Calcium	41mg	4%
Iron	2mg	11%