Homemade Chicken Broth
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)
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.
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.
Add celery, carrots, onion, garlic, salt, pepper, thyme, basil, & bay leaves into pot.
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.
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!
