Using ingredients you were probably going to toss out anyways, you can make rich, flavorful Easy Homemade Chicken Broth at home instead...
Okay, okay.... I know what you all may be thinking.
Why in the world would you take the time and effort to make your own chicken broth at home when you can easily pick up a carton of the store bought variety for less than $2 at your local grocery store?
Let me tell you all why...
It just tastes better than store bought. Hands down.
Another very good reason? You know everything that is going in it and everything that will not be in it. No added sodium. Or ingredients you can't pronounce. Just all of the good wholesome stuff that do you want.
Another perk of making your own chicken broth? You can tweak the flavors in it according to your preferences. Love garlic? Add more in there. Hate it? Leave it out!
See how that works? ;)
I had promised you all when I posted my recipe for Basil & Garlic Slow Cooker Roasted Chicken that a simple recipe would be coming soon that you could use the leftover bones, cartilage, and skin in.
And today is the day, folks!
This Easy Homemade Chicken Broth is so simple to make. Just dump everything in and let it simmer most of the day...
Easy Homemade Chicken Broth
Prep Time: 10 minutes
Cook Time: 4-5 hours
Ingredients (Approx 14-16 cups of broth)
- Skin/Bones/Cartilage from 1 whole chicken
- 1 large onion, sliced thick with peeling left on
- 3-4 cloves of garlic, smashed (no need to peel them)
- The tops & leaves of 3-4 celery stalks
- 2-3 large carrots, roughly chopped (can leave tops on)
- 3 large sprigs of fresh parsley (optional)
- 16-18 cups of water
- Make sure all the veggies scraps are well washed. You don't want any dirt or grit in your broth!
Place all the ingredients in a large pot or dutch oven. Pour the water over top (start with 16 cups and add more later if needed). The chicken and vegetables should be completely covered.
Over high heat, bring it all to a rolling boil for 3-5 minutes.
Reduce the heat to a simmer.
Simmer uncover for 4-5 hours. Add more 1-2 more cups of water if needed. You can stir it occasionally, but it isn't really necessary.
Place a large bowl under a colander and drain the whole pot. All the chicken broth goodness will go into the large bowl. All the veggie peelings and chicken parts will stay in the colander. Now you can toss all of that in the trash.
Using a fine mesh strainer or a piece of cheesecloth, pour the broth through again. (Make sure you have a bowl underneath!) This will catch any of the little pieces of bone and grit the large colander may have missed the first time.
You can refrigerate some of the broth and use it within a couple of days, or do like I do and freeze the broth to use later. I allow the broth to cool a bit and then pour the broth into quart sized freezer bags, 4 cups in each bag since most recipes I make require 4 cups. Then I just put them in the freezer.
You can defrost a bag of broth in your refrigerate 2 days before you plan to use it, or by placing it in warm bowl of water.
Use in your favorite soups or any other recipe you would normally use chicken broth in.
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You can make this chicken broth with a chicken you have roasted yourself or with what is leftover from a rotisserie chicken from the grocery store.
Nothing gets wasted here, folks.
And one of the best parts? It takes very little effort on your part to make this! :)
And I will say it again, my friends. You just can't beat the taste of homemade chicken broth! It will take your homemade soups and recipes to a whole other flavor level.
Have you ever made your own chicken broth at home, or is this something that you have always wanted to try?
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