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Easy Homemade Chicken Broth

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Easy Homemade Chicken Broth turns chicken, vegetables, herbs, and water into a flavorful kitchen staple for soups, casseroles, sauces, rice, and more. Gentle simmering creates a savory, aromatic broth that can be used immediately or frozen for later.

Ingredients

  • 2 pounds chicken bones, carcass, wings, or bone-in chicken pieces
  • 10 cups cold water, plus more as needed
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered
  • 4 cloves garlic, lightly crushed
  • 2 bay leaves
  • 1/2 cup fresh parsley sprigs
  • 4 sprigs fresh thyme
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt, optional or to taste

Instructions

  1. Place the chicken bones, carcass, wings, or bone-in chicken pieces in a large stockpot.
  2. Add the carrots, celery, onion, garlic, bay leaves, parsley, thyme, and black peppercorns.
  3. Pour in 10 cups of cold water, or enough to cover the ingredients by about 1 to 2 inches.
  4. Place the pot over medium-high heat and slowly bring the liquid to a gentle simmer.
  5. Reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first part of cooking.
  6. Simmer gently, uncovered or partially covered, for 2 to 3 hours. Avoid a vigorous boil and add a little more water if necessary to keep the ingredients mostly submerged.
  7. Remove the larger chicken pieces, bones, and vegetables with tongs or a slotted spoon.
  8. Pour the broth through a fine-mesh strainer into a clean heat-safe container. Discard the strained bones, vegetables, and herbs.
  9. Taste the broth and add salt if needed. Keep the seasoning light if the broth will be used as an ingredient in other recipes.
  10. Cool the broth promptly before transferring it to airtight containers for refrigerator or freezer storage.

Notes

  • Leftover roasted chicken bones and carcasses work especially well for homemade broth.
  • Keep the broth at a gentle simmer rather than a rapid boil for a clearer finished broth.
  • For deeper flavor and color, roast the chicken bones and vegetables before simmering.
  • Leeks, parsnips, mushrooms, rosemary, or sage can be added for different flavor profiles.
  • For concentrated broth, strain the finished broth and simmer it uncovered until reduced to the desired strength.
  • To remove excess fat, refrigerate the broth until the fat solidifies on the surface, then lift it off with a spoon.
  • Refrigerate cooled broth in airtight containers for 3 to 4 days.
  • Freeze broth in 1- or 2-cup portions for convenient use and best quality within 2 to 3 months.
  • Leave some empty space at the top of freezer containers because the broth expands as it freezes.

Nutrition

Find it online: https://thefamilycooking.com/easy-homemade-chicken-broth/