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Recipe for Homemade Chicken Broth

Recipe for homemade chicken broth that is tasty and nourishing.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 6 Quarts (appx.)
Course: Main Course

Ingredients

  • 1 Whole soup chicken (1.2kg) (preferably organic)
  • 6.5 Qt (7 ltr) water
  • 1 medium onion
  • 1 medium carrot
  • 1-2 bay leaves
  • Piece of celery root (about an inch long)
  • 2 tbsp salt
  • 1 tsp black pepper corns

Instructions

    Cup of Yum
  1. Wash and clean the chicken. Use a blow torch to get rid of any little hairs and pluck out the feather ends.
  2. Add chicken to a big pot and fill it with water. Bring it to a simmer.
  3. Once the water starts simmering and forming "scum", use a small sieve to pick off the scum. Keep skimming the scum off the broth until no new scum forms.
  4. Add the carrot, onion, celery root, pepper corns and salt to the pot. Cover the pot with a lid and simmer on medium-low heat for 4 hours. Make sure the water is simmering, but is not boiling. Adjust the heat as necessary.
  5. Remove chicken from pot. Chicken can be eaten, used further in a different recipe, or picked from the bones and frozen along with the broth.
  6. Strain the broth into glass jars using a small sieves making sure to leave 1-2 inches of space at the top. Refrigerate overnight and then freeze.
  7. To use frozen broth, remove from the freezer and let thaw in the fridge overnight. If you are pressed for time, place the broth into a bowl and fill the bowl with water. It will thaw faster.

Notes

  • - When freezing broth, freeze it in jar sizes you would most likely use. I generally have 6 bigger jars for making soup and several smaller (1 or 1 1/2 cup) jars for using in sauces.