Homemade Chicken Broth Recipe
Homemade Chicken Broth Recipe photo by Taste of Home

Homemade Chicken Broth Recipe

Publisher Photo
Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours + chilling
MAKES: 6 servings

Ingredients

  • 2-1/2 pounds bony chicken pieces
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 2 quarts cold water

Nutritional Facts

1 serving (1 cup) equals 245 calories, 14 g fat (4 g saturated fat), 61 mg cholesterol, 80 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.

Directions

  1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.
Originally published as Homemade Chicken Broth in Quick Cooking September/October 1998, p60

Nutritional Facts

1 serving (1 cup) equals 245 calories, 14 g fat (4 g saturated fat), 61 mg cholesterol, 80 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.

Reviews for Homemade Chicken Broth

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 3, 2013

Its a simple and tasty recipe.

MY REVIEW
Reviewed Mar. 3, 2013

Its a simple and tasty recipe

MY REVIEW
Reviewed Feb. 8, 2012

Good recipe - like the rosemary!

MY REVIEW
Reviewed Jan. 26, 2012

This recipe is great as is but I have also used less bay leaf and added 1/2 teaspoon ground sage. Another trick I use is to add about 1 dozen ice cubes to the broth while it is cooling. The fat solidifies and sticks to the cubes which I then scoop out before they melt. This works great if you want to use part or all of the broth right away.

MY REVIEW
Reviewed Jan. 17, 2012

Great recipe, one thing I like to do is use the tips of chicken wings. I cook buffalo or barbecued chicken wings from time to time and instead of tossing the tips of the wings in the trash, I like to save them for my chicken stocks and broths.

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