Name: How to Make Chicken Broth
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
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)

Description

How to Make Chicken Broth – 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 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)

Cook Mode Prevent your screen from going dark

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.