Homemade Chicken Broth
This simple and nourishing homemade chicken broth recipe is the perfect base for all your soups, sauces, and other cooking needs. It freezes great so you can always have homemade chicken broth ready to go when a recipe calls for it!
Servings: 10 cups
Ingredients
- 1 chicken carcass (bones and skin)
- 1 large yellow onion
- 3 large carrots
- 4 celery ribs
- 3-4 cloves garlic peeled and smashed
- 2 Tablespoons apple cider vinegar
- 2 bay leaves
- Optional additional herbs like 1/2 bunch of fresh parsley, 4-5 sprigs fresh thyme or rosemary, etc.
- 1 teaspoon kosher salt (optional)
- 10-12 cups water
Instructions
- Roughly chop the carrots, celery, onion, and garlic. I like to quarter the onion and chop the carrots and celery into larger pieces.3-4 cloves garlic
- Place the chicken carcass, along with bones and skin, into the bottom of a large pot. Toss the chopped vegetables on top of chicken pieces.1 chicken carcass, 1 large yellow onion, 3 large carrots, 4 celery ribs
- Pour the apple cider vinegar into the pot, and add the bay leaves, any herbs, and salt, if using. Add enough water to just cover all ingredients in the pot.2 bay leaves, Optional additional herbs like 1/2 bunch of fresh parsley, 4-5 sprigs fresh thyme or rosemary, etc., 2 Tablespoons apple cider vinegar, 10-12 cups water, 1 teaspoon kosher salt
- Bring the pot to a boil and then reduce heat to a low simmer.
- Continue to simmer for at least 6 hours. Frequently check the water level. You’ll need to add water throughout the simmering process as some will evaporate.
- After 6 hours, remove from heat. Allow to cool.
- Once cooled, pour contents through a fine mesh strainer into a large bowl. This step will separate the veggies and chicken pieces from the broth. Discard chicken and veggies.
- Transfer broth to large jars for storing.
Notes
- Yield: This recipe makes about 10-12 cups (about 2 1/2 to 3 quarts) of chicken broth, depending on how much you cook it down.
- Slow Cooker Method: Follow the instructions above except place everything into a slow cooker. Place the lid onto the slow cooker, and set to low (8 hours). After 8 hours, remove the lid allow the broth to cool.
- Instant Pot Method: Combine all of the ingredients in a pressure cooker but only cover with water up to the "MAX FILL" line (you might not use all of the water). Cook on high pressure for 1 hour, then do a natural pressure release for 15-20 minutes. Strain well, then cool and store like normal.
- Texture: Don't be surprised if your chilled chicken broth looks more gelatinous. This comes from the collagen from the chicken bones that is released during cooking and it adds wonderful flavor, depth, and nutrients to your dishes.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 259mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3066IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg
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