Homemade Chicken Broth

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Full-on flavor that’s far superior to store-bought, this spectacular Homemade Chicken Broth recipe will simplify your soup making all winter!

Course Side Dish

Cuisine European

Keyword chicken broth

Prep Time 25

Cook Time 3

Total Time 3 25

Servings cups

Calories 20kcal

Author Aubrey

4 pounds skin-on, bone-in chicken breasts and legs (or a whole chicken cut into quarters)
3 large carrots chopped into 4-inch pieces
2 stalks celery chopped into 4-inch pieces
2 medium yellow onions quartered
4 cloves garlic
10 stems fresh parsley
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
8 black peppercorns (or 1/4 teaspoon ground pepper)
1 tablespoon salt
4 quarts water

Place the chicken, carrots, celery, onions, garlic, parsley, thyme, rosemary, bay leaves, peppercorns, and salt in a stock pot. Pour water over the top until the chicken is submerged.
Bring to a boil, then reduce the heat to medium-low so it is at a gentle simmer.
Simmer for 2-3 hours, adding more water as needed to keep the solids submerged. Stir every 30-45 minutes.
Use tongs or a slotted spoon to remove the large pieces of chicken and vegetables. Then pour the broth through a fine mesh sieve into a large container or pot to remove any remaining solids.
Allow the chicken broth to cool to room temperature. Transfer the broth into mason jars or storage containers. Refirgerate for up to 5 days or freeze for upt o 3 months. (see note)

If freezing the chicken broth, remember the the liquid will expand as it freezes so you want to leave extra room at the top of the container. You can also freeze the broth in ice cubes trays. Each cub will be about 1 ounce/2 tablespoons. Then you can grab however many cubes you need for a recipe. Thaw large containers of chicken broth overnight in the fridge before using.