Homemade Chicken Broth
Make flavorful chicken broth at home using vegetable scraps and cooked chicken. It's a great way to reduce food waste!
Servings: 12
Ingredients
- 1 chicken carcass from a 3-4 pound chicken
- 4 carrots
- 2 ribs celery
- 1 to 2 onions
- 2 cloves garlic plus more as desired
- Handful fresh parsley
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tablespoon fine sea salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 12 cups water
Instructions
- Add chicken to a large stockpot (at least 6 quarts). Wash and roughly chop vegetables (no need to peel) and add to the pot. Add herbs, salt, and peppercorns. Add enough water to cover chicken and vegetables, about 12 cups.
- Cover, set over high heat, and bring to a boil. This can take as long as 20 minutes, depending on your stove efficiency.
- Once boiling, reduce heat to low and simmer for 2 to 3 hours, or longer as desired.
- Turn off heat and let cool slightly. Strain stock into containers, or strain into a large bowl and portion from there.
- Let cool to room temperature, then store in the refrigerator for up to 4 days or freezer for 6 months, until ready to use.
Notes
- If freezing, make sure to leave 2 inches of headspace in containers to allow for expansion and prevent containers from cracking.
- Makes about 2 quarts.
