Homemade Chicken Broth
![Picture](/uploads/1/0/6/3/10639563/5963422.jpg)
Prep Time: 15 minutes
Cook Time: 3 Hours
Makes: 6-8 cups
Note: I made this broth from my Herb Roasted Chicken #2 Recipe
Chicken pieces and bones from a 3-5 pound whole chicken (already cooked) -wings, backs, and/or necks
3 stalks celery with leaves, cut into large chunks
2 carrots, peeled and cut into large chunks
1 onion, cut into large chunks
2 cloves garlic, unpeeled and cut in half
1 teaspoon salt
3 sprigs fresh thyme, torn into small pieces
1 teaspoon dried basil
1/4 teaspoon black pepper
2 bay leaves
8 cups cold water (more if you have a bigger bird)
Cook Time: 3 Hours
Makes: 6-8 cups
Note: I made this broth from my Herb Roasted Chicken #2 Recipe
Chicken pieces and bones from a 3-5 pound whole chicken (already cooked) -wings, backs, and/or necks
3 stalks celery with leaves, cut into large chunks
2 carrots, peeled and cut into large chunks
1 onion, cut into large chunks
2 cloves garlic, unpeeled and cut in half
1 teaspoon salt
3 sprigs fresh thyme, torn into small pieces
1 teaspoon dried basil
1/4 teaspoon black pepper
2 bay leaves
8 cups cold water (more if you have a bigger bird)
![Picture](/uploads/1/0/6/3/10639563/7817072.jpg)
To start, begin tearing all edible meat off of chicken using your fingers, so there are mostly only bones left and put in tupperware to save for other recipes.
![Picture](/uploads/1/0/6/3/10639563/2407886.jpg)
Tear bones apart and place in large pot. I throw a little of the skin and tiny meat chunks still left on bone for flavor.
![Picture](/uploads/1/0/6/3/10639563/7316112.jpg)
Add celery, carrots, onion, garlic, salt, pepper, thyme, basil, & bay leaves into pot.
![Picture](/uploads/1/0/6/3/10639563/294566.jpg)
Add 6-8 cups water. I added until water came just above everything. Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2-3 hours, stirring every once in a while.
After 3 hours, strain broth through a fine mesh strainer into a large bowl. Discard bones and vegetables. Let it cool on the counter for 30-40 minutes. Using a spoon, skim any fat off the top and discard.
After 3 hours, strain broth through a fine mesh strainer into a large bowl. Discard bones and vegetables. Let it cool on the counter for 30-40 minutes. Using a spoon, skim any fat off the top and discard.
![Picture](/uploads/1/0/6/3/10639563/8609671.jpg)
Pour broth into mason jars or freezer containers. Keep in refrigerator for a few days then transfer to freezer for up to 6 months, if not used within 3 days. Enjoy!