Homemade Chicken Broth

Nothing makes a soup taste better than homemade chicken broth. Whenever I roast a chicken, I always put the remaining chicken bones in a big pot of water along with some vegetables and seasonings and let them simmer for a few hours. I strain out the veggies and bones and use up the broth immediately or store in a zip lock freezer bag and freeze. It is so simple to do and makes the most flavorful and delicious broth that I use for soups, stews and pot pies.

Homemade Chicken Broth:
Recipe and photos by For the Love of Cooking.net
 
  • Water
  • Remaining bones/carcass from a roasted chicken
  • 3 stalks of celery, chopped into thirds
  • 3 carrots, chopping into thirds
  • 1/2 large sweet yellow onion, quartered
  • 6-7 small garlic cloves
  • Handful of Italian parsley
  • Course sea salt and fresh pepper corns, to taste
  • 1 tsp chicken base or bouillon
  • 2 bay leaves

Fill a large pot with water. Remove most of the skin and fat from the bones/carcass then place into the pot of water. Add the chopped celery, onion, and carrots along with the garlic, bay leaves, course sea salt, pepper corns, parsley and chicken base or bouillon. Simmer on medium low heat for 2-3 hours. Strain the vegetables and bones with strainer. Place in a bowl and cover; put into the refrigerator overnight. In the morning remove the lid and scoop out the layer of fat on top. If you aren’t going to use the broth immediately, pour into a freezer zip lock bag and freeze. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net

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5 Responses to “Homemade Chicken Broth”

  1. 1

    Rhonda — December 7, 2009 @ 12:30 pm

    I needed to make homemade stock a couple of weeks ago and I just kind of winged it. Thanks for posting this recipe.

    [Reply]

  2. 2

    Turkey and Orzo Soup with Spinach | My Best Cookbook — November 23, 2012 @ 12:14 am

    [...]  One of my favorite ways to use up leftover turkey is to make a batch of soup.  I make a broth from the turkey carcass that has simmered for several hours.  I used leftover turkey meat along [...]

  3. 3

    Egg Drop Soup | My Best Cookbook — December 19, 2012 @ 9:49 pm

    [...] Note: I think using homemade chicken broth really made this soup extra special. Click the link for the [...]

  4. 4

    PEGGY — April 11, 2013 @ 8:43 pm

    I have made your broth recipe dozens of times now and it is hands down the best stock recipe ever. Never does a poultry carcass go to waste in my house anymore! Thank you Pam!

    [Reply]

  5. 5

    Creamy Chicken and Rice Soup | Mouthfuls & Mutterings — October 11, 2013 @ 11:32 am

    [...] cups of homemade chicken stock (click the link for recipe) {I used bouillon dissolved in [...]

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