Homemade Chicken Broth
When you make your own homemade chicken broth, you know exactly what went into it. And that's the whole reason to do it. Plus, it's not actually that much work. The stove pretty much takes care of all the work!
Servings: 4 quarts
Ingredients
- 3 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 onions
- 4 bay leaves
- carrot tops (from above carrots, if available)
- 1 bunch flat-leaf parsley
- 1 sprig sage
- 1 3-4 lb chicken
- 2 tsp kosher salt
- 1 tbsp peppercorns
- 5 qt water
Instructions
- Clean and very roughly chop celery and carrots and place in a large 12-quart stockpot.3 stalks celery, 2 carrots
- Peel garlic and add to the pot along with the cleaned onion and bay leaves.3 cloves garlic, 2 onions, 4 bay leaves
- Tie together the carrot tops (if using), parsley, and sage with butcher's twine and add to the pot.carrot tops (from above carrots, if available), 1 bunch flat-leaf parsley, 1 sprig sage
- Next, place in the chicken. A good quality organic chicken will have the best flavor.1 3-4 lb chicken
- Sprinkle in the salt and peppercorns then add the 5 quarts of water or as much as needed to ensure the chicken is covered and the pot is almost full.2 tsp kosher salt, 1 tbsp peppercorns, 5 qt water
- Place on stove and bring to a boil. Then reduce to a gentle simmer, which will produce a clearer broth.
- Simmer for 3-4 hours until the broth is reduced slightly and the chicken falls apart.
- Remove from heat, let cool, then strain into another pot.
- Chill overnight. This will separate the fat from the broth.
- Once chilled, remove the layer of fat and pour the broth into airtight freezer containers. Date, label, and place in refrigerator or freezer.
Video
Nutrition
Serving: 1cup | Calories: 151kcal