How to Make Chicken Broth

5 from 1 vote

Homemade chicken broth is easy to make and the flavor is incredible. Add leftover vegetables and chicken bones to water and let it simmer for the most delicious homemade chicken broth.

Prep 20

Cook 4

Total 4 20

Fat 13

Carbs 6

Protein 25

Yield

Ingredients

Leftover bones meat, skin, and juices from a raw or cooked full chicken
1 head of garlic with the paper and peels, roughly chopped
1 large yellow onion chopped
3 medium celery stalks chopped
3 medium carrots chopped
1 large red pepper with the stem and seeds, chopped
1-2 cups veggie scraps
2 teaspoons salt or more, to taste
1 teaspoon ground pepper
6 cups water
1 bunch of fresh parsley
5-7 sprigs of thyme or rosemary

Instructions

Begin by placing the leftover chicken, skin, juices, and chicken carcass into a large dutch oven.
Place the rest of the ingredients into the dutch oven and cover.
Heat the dutch oven over high heat and bring to a boil.
When the water comes to a rolling boil, turn the heat to low and let the chicken broth simmer on low for 4-6 hours (the longer the simmer the more flavorful the broth).
Check the chicken broth every 1 ½ hours and scrape any foam or fat that gathers at the top of the dutch oven.
When the chicken broth is done, remove the dutch oven from the heat and discard the larger chunks of vegetables and the chicken carcass.
Finally, pour the remainder of the chicken broth through a sieve and into a large jar or bowl. Discard any chunks in the sieve.
Use the chicken broth for a soup or let the chicken broth cool completely before pouring the broth into mason jars or any other airtight container.
Place the broth in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Nutrition Facts