Back
0.0 from 0 votes

Homemade Chicken Broth

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
4 hrs
Additional Time
8 hrs
Total Time
12 hrs 10 mins
Course: Soup
Cuisine: American

Ingredients

  • 6 cups of water
  • Carcass from a roasted chicken skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones)
  • 2 stalks of celery chopped into thirds
  • 1 large carrot chopped into thirds
  • 1 green onion chopped
  • 1 small yellow onion quartered
  • 7 garlic cloves
  • A handful of Italian parsley
  • 2 bay leaves
  • 2 tsp chicken base or bouillon
  • 2 tsp fresh peppercorns
  • coarse sea salt to taste

Instructions

    Cup of Yum
  1. Fill a large Dutch oven or large stockpot with water.
  2. Remove most of the skin and fat from the bones/carcass, then place the large pot of water.
  3. Add the chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, peppercorns, and coarse sea salt.
  4. Partially cover with a lid and simmer, stirring occasionally over low heat for 3-4 hours or longer if desired.
  5. Strain the vegetables and bones through a fine sieve strainer, then discard them.
  6. Place the strained broth in a large bowl and cover; put into the refrigerator overnight.
  7. In the morning, remove the lid, and scoop out and discard the layer of fat on top.
  8. Store in an airtight container in the refrigerator for 3-4 days.
  9. 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.