Homemade Chicken Broth
The beauty of homemade chicken stock lies in its adaptability. You can experiment with different herbs, spices and vegetable combinations, tailoring them to suit your taste and match various recipes. Plus it is one of the easiest recipes to make ever. Just add the ingredients to a stock pot and let it simmer.
Servings: 10
Calories: 24kcal
Equipment
Ingredients
- 6 pounds roasted chicken carcass
- 3 carrots, large roughly chopped
- 3 celery stalks roughly chopped
- 2 yellow onions, medium roughly chopped
- 5 garlic cloves peeled and smashed
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon whole black peppercorns or ½ t. ground pepper
- 1 teaspoon coarse sea salt
- 2 whole bay leaves
- 12 cups water
Instructions
- Place 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 from 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. Enjoy!
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 263mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3097IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg