Have you ever made homemade chicken broth before? You will wonder what you have been buying all along at the grocery store. It tastes SO much better. So much more flavor. I love having some in my fridge to sip on at night when I want something warm to drink and I also keep my freezer stocked with it too so I can pull it out for cooking. You won’t regret making it!
Why You Will Love This Recipe:
- No Waste: Whenever I am cutting up carrots or celery I always keep the ends or any extras in a big freezer bag – then when I happen to have chicken bones or a chicken carcass (like after making this AH-mazing whole roasted chicken) I pull out the scraps and make broth! That way I am not wasting my vegetable scraps and I am not wasting chicken bones.
- Flavor: Store-bought doesn’t even begin to compare!
- Stocked: I love having my fridge and freezer stocked with this stuff. I was serious – I love sipping on it at night!
What You Will Need
- 1 leftover chicken carcass
- carrots
- celery
- onion
- garlic
- bay leaf
- fresh rosemary
- fresh thyme
- salt
- water
How to Store it
Options for storing it include:
- Fridge: Place it in a sealed mason jar and leave it in your fridge if you plan on using it within a few days (3-4).
- Freezer: You can also freeze it in a mason jar – just fill it ALMOST all the way full, but leave a bit of room at the top as the liquid will expand as it freezes and you don’t want a shattered mason jar in your freezer! You can also freeze it in silicon ice cube trays if you want smaller frozen portions.
How to Make Homemade Chicken Broth
Add all of your ingredient to a large stock pot or dutch oven.
Add water.
Bring to a boil and then reduce to a simmer and cover.
After 4-6 hours remove the cover.
Strain the broth.
And then use or freeze.
Other recipes you might like:
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How to Make Chicken Broth
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Approx. 7-8 cups
- Category: Broth/Soup
- Method: Stove Top
- Cuisine: American
Description
How to Make Chicken Broth – an easy, step-by-step tutorial that teaches you how to successfully make homemade chicken broth!
Ingredients
- 1 leftover chicken carcass
- 2–3 medium carrots, cut into 2–3 inch chunks
- 4 stalks celery, cut into 2–3 inch chunks
- 1 sweet yellow onion, quartered
- 1 head of garlic, cut off the end
- 1 bay leaf
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 1 tablespoon kosher salt (more to taste)
- water (approx. 8-12 cups)
Instructions
- Place chicken carcass in large dutch oven. Add carrots, onion, celery, bay leaf, garlic, bay leaf, rosemary, thyme and salt.
- Add enough water to cover the carcass (about 8-10 cups).
- Cover and bring to a boil, then reduce to a simmer.
- Let simmer, covered, for 4-6 hours.
- Remove large chunks of vegetables and chicken carcass.
- Strain the remaining broth to remove any other bits of vegetables.
- Use immediately, store in the refrigerator for 4-5 days (in sealed mason jar) or freeze for up to 6 months.
Notes
- Chicken Carcass: if you don’t have a whole chicken carcass – bones from drumsticks or bone-in chicken breasts will work tool
- Storage:
- Fridge: Place it in a sealed mason jar and leave it in your fridge if you plan on using it within a few days (3-4).
- Freezer: You can also freeze it in a mason jar – just fill it ALMOST all the way full, but leave a bit of room at the top as the liquid will expand as it freezes and you don’t want a shattered mason jar in your freezer! You can also freeze it in silicon ice cube trays if you want smaller frozen portions.
Renee says
This is seriously so good and easy. The best base for soups, pot pies or anything that calls for chicken broth. I can’t really go without it anymore!
Erin says
Happy to hear that, Renee!! Thank you so much for taking the time to leave your feedback – I really appreciate it!