Amazing Homemade Chicken Broth
Do you know how to make Chicken Broth at home? It is so cheap and easy to make and it is good for you and your family.
You will not buy any more at your local grocery store. Plus it just tastes much better and has an amazing flavor.
Chicken broth and chicken stock are almost the same thing: stock is made from mostly bones, and broth is made from meat. Other than that slight difference in ingredients, they are made in basically the same way.
Both stock and broth are delicious, but you will get a much richer flavor in stock due to the bones.
Stock and broth are interchangeable in recipes. If a recipe calls for stock and all you have is broth, you can use it!
INGREDIENTS NEEDED……
whole chicken (giblets removed)
celery sticks
carrots
garlic
onion
cooking oil
water
rosemary, fresh
thyme, fresh
parsley, fresh
bay leaf
whole peppercorns
salt (to taste)
If you do not have a stock pot please get one. You will use it often. The classic way to make stock is, of course, to use a stock pot.
Chicken broth will last up to 4 days in the refrigerator. Store it in a Mason jar covered. You can also freeze it in a mason jar – just fill it ALMOST all the way full, make sure you leave a little room at the top because the liquid will expland as it freezes.
This will make sure you will not get a shattered mason jar. You can also freeze it in silicon ice cube trays if you want smaller frozen portions.
TO MAKE THIS IN A SLOW COOKER: Add the ingredients and water and slow cook on low overnight for a full 12 hours or more. The long cooking time is essential for a really good nourishing broth.
Enjoy this recipe for the easiest homemade chicken broth ever! Scroll down and lets get started.
Ingredients
- 2 tbsp canola oil
- 2.5 lbs bone in chicken legs, thighs, or whole chicken
- 1 large peeled yellow onion
- 2 large carrots peeled and cut in half
- 2 2 celery bottoms
- 1 whole garlic bulb separated and peeled
- 2 2 bay leaves
- 10 sprigs fresh thyme
- 10-12 sprigs fresh parsley
- 1 tbsp whole peppercorns
- 1/2 tbsp salt
- 16 cups water
Instructions
- In a large pot add some canola oil, and chicken. Sear on both sides until chicken skin is golden brown.
- Add vegetables, herbs, peppercorns, salt, and water. Bring mixture to boil, and cook for about 2 hours on low heat with a lose lid. Then take the lid off and cook uncovered for another 2 hours.
- Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes.
- Separate chicken meat from bones and skin and save it to be used in a yummy soup recipe. Discard the vegetables and herbs.