Homemade Chicken Broth
The smell of Homemade Chicken Broth that has been simmering on the stove creates an aroma like nothing else! Once you make this, you will never buy store-bought again! This recipe makes 10 cups.
Servings 10
Calories 42kcal
Equipment
Ingredients
- 1 5 - 6 lb / 2.2 - 2.7kg roasted chicken
- 3 large carrots roughly chopped
- 3 large celery stalks roughly chopped
- 2 medium yellow onions roughly chopped
- 4-5 large cloves garlic peeled and smashed
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- 1 Tbsp whole black peppercorns or ½ tsp ground pepper
- 1 tsp coarse sea salt
- 2 whole bay leaves
- 12 cups / 2.8L water
Instructions
- Place the chicken carcass in a large stockpot, then add the carrots, celery, onions, and garlic around the chicken.
- Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ - 4 hours, stirring occasionally.
- When the meat is falling off the bone, remove the pan from the heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer-term storage or store in the refrigerator for several days before using it.
Notes
Images of the chicken broth shown in jars for aesthetic purposes, this is not a canning recipe.
Nutrition
Serving: 1 | Calories: 42kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 275mg | Fiber: 2g | Sugar: 2g