- 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
- 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
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
- 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.
Reviews forHomemade Chicken Broth
"How long does it last in the fridge? This was easy and the taste is incredible!"
"Can you freeze this? How long does it keep in the fridge?"
"This is the perfect recipe for a perfect bone broth. It's pretty much the same technique I use, but I pressure cook mine and it's done in 30 minutes. Regarding "solidifying" in the refrigerator: Vishy, that's exactly what it's supposed to do. You didn't do anything wrong. The collagen in the bones is what makes that happen, the more collagen, the silkier the liquid. When you refrigerate it, the fat left in the liquid will harden and rise to the top where it can be easily skimmed off. The stock itself will vary in density from being like egg whites to being like soft-set jello. Sounds like you got some good stuff! If you want to get rid of the meat pieces, strain it through a couple layers of cheesecloth before refrigerating."
"The broth solidified into a paste when i refrigerated it. Did i do something wrong?There was some chicken leftover in the broth, maybe that is the issue."
"Its a simple and tasty recipe."
"Its a simple and tasty recipe"
"Good recipe - like the rosemary!"
"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 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."