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

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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 cup: 245 calories, 14g fat (4g saturated fat), 61mg cholesterol, 80mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 21g 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


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
SHYANKI User ID: 7158523 83282
Reviewed Mar. 3, 2013

"Its a simple and tasty recipe."

MY REVIEW
SHYANKI User ID: 7158523 18197
Reviewed Mar. 3, 2013

"Its a simple and tasty recipe"

MY REVIEW
chickenbrothrecipes.com User ID: 6516153 24418
Reviewed Feb. 8, 2012

"Good recipe - like the rosemary!"

MY REVIEW
mathjegna@yahoo.com User ID: 2097562 53002
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
Markjr1977 User ID: 4684519 50654
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."

MY REVIEW
Marian C Brown User ID: 4959667 62026
Reviewed Jan. 9, 2011

"My family and I have enjoyed this recipe many times since I discovered it. I use chicken drumsticks for the meat. I didn't have any bay leaves or rosemary, so I substituted marjoram and used only 1 onion and it still made a fantastic broth. I also added and extra cup to compensate for the vaporization. Then I'm left with 2 batches of 4 cups of very yummy broth. Why it took me this long to make my own broth, I don't know. This was very easy."

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