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How to Make Flavorful Chicken Broth
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.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
cups
Calories:
28 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 pound chicken whole
- 1 tablespoon canola oil
- 2 celery cut into 2-inch pieces, stalks
- 2 carrot cut into 2-inch pieces with skin on
- 1 yellow onion , cut in quarters with skin on
- 1 garlic halved with skin on, head
- 10 cups water
- parsley Italian variety; with stems; handful
- 1 prig thyme fresh
- 8 black peppercorns whole
- 2 tablespoons kosher salt , use less if you're sensitive to sodium
- 1 bay leaf
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 cups
Amount Per Serving
Calories 28
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.