How to Make Chicken Broth – an easy, step-by-step tutorial that teaches you how to successfully make homemade chicken broth!
- 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)
- 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.
- Chicken Carcass: if you don’t have a whole chicken carcass – bones from drumsticks or bone-in chicken breasts will work tool
- 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.
Keywords: how to make chicken broth, homemade chicken broth