Description
How to Make Chicken Broth is an easy, step-by-step tutorial that teaches you how to successfully make homemade chicken broth!
Ingredients
Scale
- 1 leftover chicken carcass
- 2–3 medium carrots, cut into 2–3 inch chunks
- 4 celery stalks, 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 a 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 over medium-high heat, then reduce to a simmer.
- Let simmer, covered, for 4-6 hours.
- Remove large chunks of vegetables and the chicken carcass.
- Carefully pour the remaining broth through a fine mesh strainer and into a large bowl 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 put in the fridge. If you plan on using it in the next 3-4 days.
- Freezer: You can also freeze it in a mason jar – just fill it ALMOST all the way full, but leave a little room at the top as the liquid will expand when 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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 17
- Sugar: 1 g
- Sodium: 256.5 mg
- Fat: 0.1 g
- Carbohydrates: 3.7 g
- Protein: 0.6 g
- Cholesterol: 0 mg