Why make homemade chicken broth?
While you can purchase chicken broth at the store, it is expensive, and usually contains ingredients that you don’t want.
If you make your own chicken broth, you not only save money, but you get the best-quality chicken broth possible filled with the maximum nutrients from the chicken. Not to mention, homemade chicken broth is so much tastier!
I make my own chicken broth, and it is really the easiest thing to make in the world.
A word on collecting ingredients: I save my vegetable tops and leftover chicken bones each time I cook. I store these in the freezer until I am ready to make chicken broth. I’ve used onion skins, carrot tops, carrot peel, leftover chicken pieces that we didn’t finish, chicken bones, the chicken gizzards, and a variety of other vegetable cuttings in my broth.
Basic Homemade Chicken Broth
A simple homemade chicken broth recipe that you can easily adapt for your taste preferences and needs.
- 2 cooked chicken carcasses (including all skin, fat, giblets, and any other part of the chicken remaining)
- 3-4 onions
- Vegetable cuttings (carrot tops, celery stalks, onion skins)
- Filtered water
- Large stock pot
- Bay leaf or other spices (optional)
- Throw all the vegetables and chicken bones into your pot.
- Place about 1 gallon of water into your pot (more or less depending on the size of your pot, but no more than 2 gallons of water)
- Turn on the stove. Heat the mixture until it starts to boil. Turn down the heat until it is just simmering. If you want to add in spices, do so now. I didn’t put any in mine, and it was delicious anyway.
- Allow the stock to simmer for about 2-3 days. The longer you allow it to simmer, the tastier your broth will be. Place a lid on the pot to ensure it doesn’t boil away entirely. You may want to allow some of the water to evaporate, however, to keep the flavor strong.
- Taste the broth before storing it. Add salt to your desired saltiness level. I ended up having to add a lot of salt to the last batch I made.
- Allow the broth to cool.
- Strain the broth using a colander. I ended up placing my colander inside a large bowl to reduce mess.
- Use a funnel to pour the broth into a container. Store the broth in the freezer.
- I stored my broth in glass jars in the freezer. It can keep for several months, but once you take it out of the freezer, you should try to use it within a week.
- Use the chicken broth in any recipe calling for chicken stock or any other liquid! I added some to mashed potatoes, and they were delicious.
- Some people use vinegar in their stock to enhance the flavor. I don’t, and I don’t notice it missing. Add a tablespoon or two to yours, if you like.
Recipes to Use with This Broth
Do you make your own broth? What is your favorite cooking method?