Chicken Broth. The staple of every kitchen and an integral part of millions of recipes. Yes, you can easily go out and buy a carton of high quality chicken broth these days, but nothing – I mean NOTHING comes close to using made-from-scratch chicken broth. Seriously, just try it. Just once. Your homemade broth, which you can very easily freeze, will elevate your normal recipes from so-so to simply amazing. It takes a little time, but the result will be so worth the effort – I promise! And, as an added bonus, your house is going to smell de-licious!! For me, there is just something about making, and eating, homemade chicken broth that just warms the soul. I would recommend cooking this in large batches and then freezing it to use in all of your recipes.
So, to get started you will need to purchase a whole chicken and break it down OR you can simply buy a pre-cut up whole chicken like I did here. After rinsing the chicken thoroughly, place it in a large stewing pot and cover completely with water.
Bring to a boil and then reduce and simmer for approximately 30 minutes or until the chicken is cooked. Use a strainer to scoop out of the yucky foam.
Then start adding the seasoning! Celery, carrots, onions and lots of other goodness!
After all the flavors have a couple hours to meld together, your pot should look something like this:
Carefully remove the chicken and set aside on a plate to be used for other recipes. Use a slotted spoon to remove the larger chunks of celery, onions and carrots and then strain the remaining broth so you are just left with perfectly golden chicken bone broth.
To freeze, simply pour your homemade chicken bone broth into sterilized canning jar, but leave a good amount of space on top to allow for expansion as the liquid freezes.
It is not a quick process, but that usually means that it is extra good. Put a lot of love into something and it usually turns out pretty perfect. Enjoy!
- 1 Whole Chicken, broken down
- 1 large carrot
- 2 celery stalks
- 1 yellow onion
- 2 Tablespoons kosher salt
- 1 garlic clove, crushed
- ½ teaspoon ground sage
- ½ teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 6 whole black peppers
- 1 bay leaf
- Rinse chicken and add to large stew pot; cover with water so chicken is completely submerged. Bring to boil and then reduce to simmer for 30-40 minutes, or until chicken is cooked completely. Skim off foam until completely removed.
- Add 1 and ½ Tablespoon of salt, crushed garlic, sage, parsley, thyme, rosemary, black peppers and bay leaf. Cover and simmer for 3-4 hours. Taste along the way and utilize the rest of the salt to meet your desired saltiness.
- Remove chicken and set aside. Remove large chunks of carrot, celery and onions and set aside. Strain remaining broth through a strainer.