Homemade Chicken Broth

Homemade Chicken Broth

Homemade Chicken broth is delicious and very easy to make. It is always a staple in my kitchen. And I use it in so many places other than in soups or stews.

It can be used in gravy, rice dishes, beef roasts, etc. Anywhere you could use water in a recipe, I like to use chicken broth.

I usually buy a couple of whole chickens rather than the precut-up pieces at my local grocery store.  I find that the meat is fresher and I only have pieces of meat from only a couple of chickens. 

How to Make Homemade Chicken Broth

The chicken back is left after I break down the whole chicken. The back should not be discarded! It can be used to make homemade chicken broth.

If you don’t want to buy whole chickens, you should be able to find chicken bones in your local grocery store. If you don’t have chicken backs or bones, you could also use, beef or lamb bones for a broth richer in flavor.

Ingredients in a pot before cooking.

You can add whatever veggies and spices that you already have in your pantry. I like to add thyme, oregano, rosemary, all-purpose seasoning, whole black peppercorns, and apple cider vinegar.

The apple cider vinegar is optional. I like to add it because it helps to bring out more minerals in bones into the broth. If you only add 1 teaspoon you can’t taste it in the final broth.

Bring the broth to a boil, then lower to a simmer for 5 – 7 hours. You can cook it for longer or shorter depending on how deep a flavor you are looking for. You can cook it for 3 – 4 hours if you want a lighter chicken flavor. Or for longer 7 – 9 hours if you want more of a broth concentrate. However, I like to have a good amount of chicken broth, so I don’t cook it for longer than 7 hours.

After the broth is done to your liking and has had time to cool a bit, its time to strain it. The veggies and seasonings you added, in the beginning, can be discarded, leaving only the broth.

Store in the refrigerator for up to 6 days in mason jars or freeze into ice cubes. I like to store my broth in ice cubes because it makes it easier to use while I’m cooking.

Broth in ice cub tray.

After making homemade chicken broth, you will never want to return to the store-bought ever again!

Finished broth in mason jars.

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Finished Chicken Broth

Homemade Chicken Broth

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 7 cups 1x
  • Category: Soup
  • Cuisine: American

Description

Homemade Chicken broth is delicious and very easy to make. It is always a staple in my kitchen.

It can be used in gravy, rice dishes, beef roasts, etc. Anywhere you could use water in a recipe, I like to use chicken broth.


Ingredients

Scale
  • 12 cups water
  • 12 Chicken Backs or 4lb Chicken bones
  • 34 Celery stalks
  • 12 Carrots
  • 12 Onions
  • 4 Garlic Cloves

Seasonings:

  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 810 Whole Black Peppercorns
  • 1 tsp Apple Cider Vinegar

Optional Add-ins:

  • 2 tsp All-Purpose Seasoning
  • 2-inch Piece of fresh Ginger
  • 1 Tomato
  • 1 Zucchini

Instructions

  1. Rinse chicken bones, then add to a large stockpot.
  2. Cover with water and add celery, carrots, onions, garlic, and seasonings
  3. You can add whatever add-ins you want, or use whatever you have.
  4. Bring to a boil, then cover and lower to a simmer.
  5. Cook for 5 – 7 hours or until the chicken broth does not taste like water.
  6. After it's done, and cooled for a bit, strain the broth and pour it into mason jars. Then store in the refrigerator for up to 6 days.
  7. The next day, I usually transfer the chicken broth into ice trays. I find that it's easier to use and to store once its frozen. You can store the ice cubs in a gallon bag.

Notes

I add a little bit of apple cider vinegar to the broth while it’s cooking to bring out more of the minerals in the bones into the broth, but you can omit it if you want.

 

A day after the chicken broth has been in the refrigerator, I usually scrape off and discard the fat on the top of the broth.

Keywords: Chicken Broth, Homemade, staple

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