How to Make Chicken Broth
How to Make Chicken Broth is 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 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
- Combine: Place 1 leftover chicken carcass in a large dutch oven. Add carrots, celery, onion, 1 head of garlic, 1 bay leaf, 2-3 sprigs fresh rosemary, 2-3 sprigs fresh thyme, and 1 tablespoon kosher salt. Add enough water to cover the carcass (about 8-10 cups).
- Simmer: Cover and bring to a boil over medium-high heat, then reduce to a simmer. Let simmer, covered, for 4-6 hours.
- Strain: 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 or Store: Enjoy 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
Calories: 6kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 442mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1285IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg
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