Homemade Chicken Broth Recipe

5 from 1 vote

The right chicken broth substitute will depend on where you’ll use it, so a homemade chicken broth will be your best all-around alternative. Don’t worry, as it’s easy to make, though time-consuming.

Prep Time15

Cook Time5

Refrigeration8

Total Time13 15

Course: Soup

Cuisine: Western

Servings: cups

Calories: 6kcal

Author: Val

Equipment

Large cooking pot
Large food colander
Large bowl
Food tongs
Plate
Food container with a lid
Glass jar with a lid

Ingredients

2.5 lb combination of chicken wings, legs, back bones, and necks
2 pieces medium onions, sliced in quarters
2 ribs celery with leaves in chunks
2 pieces carrots in chunk
10 pieces whole peppercorns
2 pieces bay leaves
½ teaspoon dried thyme
½ teaspoon crushed dried rosemary
2 quarts cold water

Instructions

Place all the ingredients in your large cooking pot.
Cover and allow to boil.
Once boiling, reduce the heat and let it simmer for three to four hours, making sure you skim the foam created.
Remove from the heat.
Remove the chicken using your tongs and place it on a plate.
Set the broth aside to allow it to cool.
Debone the chicken and keep the meat in a food container, seal it, and store it for future use.
Once the broth is cool, place a colander over a large bowl or another pot.
Slowly pour the broth over the colander, straining the solid ingredients.
Transfer the broth to your glass jar, seal tightly, and refrigerate for 8 hours.
Open your glass jar and gently skim the fat from the broth’s surface.

Notes

Its shelf life is one week when refrigerated or three months when placed in your freezer.

Nutrition