Jkawe

Chicken

Homemade Chicken Broth

My Homemade Chicken Broth is made with a whole chicken, some veggies and fresh herbs. This versatile broth can be used in a variety of dishes and I show you just how easy it is to make at home. This Easy Chicken Broth tastes superior to anything you can buy in a store and makes the best soups and sauces.

  • Prep10 min
  • Cook4 hr
  • Total4 hr 10 min
  • Makes8 cups
  • Calories236
Homemade Chicken Broth

Method

  1. 1

    Place cooking oil in bottom of a large pot. Add in whole chicken {if using bones skip the chicken and add the bones in with the water}, onion, carrots, celery and garlic.

  2. 2

    Lightly brown contents of pot over medium high heat for 6-7 minutes.

  3. 3

    Add in 6-8 cups of water, using enough to cover contents of pot by an inch or two.

  4. 4

    Add in fresh rosemary, thyme, parsley, bay leaf, peppercorns and salt {and bones if using bones}. Bring to a boil and cover.

  5. 5

    Reduce heat to low and let simmer for 2-4 hours {I suggest the longer the better to really infuse the flavors into the broth}.

  6. 6

    Remove everything out of the broth. Skim the broth through a collander. Let cool and store in mason jars or an airtight container in the fridge for up to 4 days or in the freeze for up to 6 months.

Notes

Chicken stock can easily turn out unflavorful. The fresh herbs in this recipe add tons of delicious flavor to your stock. I personally have never tried using dried variations of the herbs. But they make a HUGE difference in how the stock turns out. The aroma they produce is amazing! I like to cook the chicken and veggies slightly for a few minutes for additional flavor before adding in the water. But this step can be skipped. The ingredients are an estimate in this recipe, as it really depends on the size of the pot your using, the size of the chicken, etc. The important part is to not use too much water. Too much water means more broth, but at the expense of the flavor. Use just enough to cover the chicken and contents of the pot. Usually 2-4 hours is sufficient time for a flavorful, delicious broth but you can do more for more flavor. The longer cooking time will mean less juice, but a more concentrated flavor, so it really just depends on how much broth you need. If you want to use the chicken meat: If you are planning on using the chicken meat for soup or other dishes, I suggest removing the chicken after about 45 minutes to an hour, and let cool for a few minutes while the broth continues to simmer. Remove the majority of the meat from the chicken and toss the carcas back into the broth to continue to simmer for at least another hour, up to seven additional hours. This will make the meat more tender and not flavorless and overcooked.

Per serving

  • Carbs4 g
  • Protein18 g
  • Fat16 g
  • Fiber1 g

Also filed under

Chicken Soups

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