How to Make Flavorful Chicken Broth

Name: How to Make Flavorful Chicken Broth
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 cups
Ingredients: 1 4-pound whole chicken; 1 tablespoon canola oil; 2 celery stalks; 2 carrots; 1 yellow onion; 1 head of garlic; 10 cups water; handful of Italian parsley with stems; 1 sprig fresh thyme; 8 whole black peppercorns; 2 tablespoons kosher salt; 1 bay leaf

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
8 cups
Calories
28 kcal
Course
Condiments
Cuisine
American

How to Make Flavorful Chicken Broth

Iris Warren

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This savory and aromatic chicken broth is simple to make and have on hand for easy, flavorful soups, stews, and more. It freezes beautifully, and can be frozen in individual portions for quicker and easier defrosting for smaller portions.

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Ingredients

Servings

1 4-pound whole chicken
1 tablespoon canola oil
2 celery stalks , cut into 2-inch pieces
2 carrots , cut into 2-inch pieces with skin on
1 yellow onion , cut in quarters with skin on
1 head of garlic , halved with skin on
10 cups water
handful of Italian parsley with stems
1 sprig fresh thyme
8 whole black peppercorns
2 tablespoons kosher salt , use less if you're sensitive to sodium
1 bay leaf

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Instructions

Check the cavity of the chicken for giblets or other organs and discard. Use a sharp knife to trim any large flaps of fat from around the cavity. Cut the chicken into 2 breast halves, 2 drumsticks, 2 wings, and 2 thighs and set aside.
Heat the canola oil in a Dutch oven or large heavy-bottom pot over medium. Add the celery, carrots, onion, and garlic. Cook until the vegetables soften, stirring occasionally, about 5 minutes.
Add the chicken pieces and water then raise the heat to high and bring to a boil. Skim the foam that rises to the top. Add the parsley, thyrme, peppercorns, kosher salt, and bay leaf. Reduce the heat to medium-low or low and simmer for an hour or when the chicken breasts register 160°F. Remove the breasts from the pot, rest for a few minutes, then remove the meat from the bones and set aside. Put the breast bones back into the pot and cook for another 45 minutes to an hour. Taste for seasoning and add more kosher if needed.
Pull the thighs, drumsticks, and wings from the pot and set aside to remove the meat later. Set a colander over a bowl sitting in the kitchen sink. Strain the broth through the colander and discard the bones and vegetables (I feed the carrots and celery to my dog!) Use at once or cool then transfer the broth to quart jars to use later or freeze in gallon freezer bags for up to three months.

Notes

This chicken broth will keep in the fridge for 3-4 days or in the freezer for up to 3 months (I like to ladle it into quart containers for easy defrosting)

Nutrition Information

Show Details

Calories 28kcal (1%) Carbohydrates 3g (1%) Protein 0.3g (1%) Fat 2g (3%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Sodium 1771mg (74%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2554IU (51%) Vitamin C 2mg (2%) Calcium 20mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 28 kcal

% Daily Value*

Calories	28kcal	1%
Carbohydrates	3g	1%
Protein	0.3g	1%
Fat	2g	3%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Sodium	1771mg	74%
Potassium	75mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	2554IU	51%
Vitamin C	2mg	2%
Calcium	20mg	2%
Iron	0.1mg	1%