I used to roll my eyes whenever a recipe would suggest I make my own broth. I’d even laugh out loud, thinking, “I’m just doing good to get dinner on the table at all and now you want me to simmer chicken giblets for days on end?”
I imagined myself stirring an industrial sized vat of broth and wiping sweat from my tired brow, all while wearing a white bonnet and matching apron. Because naturally, people who make their own chicken broth say things like “Pa Pa” and are always worried about the cold, hard winter ahead.
As much as I like thinking about scenes from Little House on the Prairie, I’m here to tell you that making chicken broth is neither laborious nor time consuming. In fact, you can make it while wearing yoga pants or whatever it is you like to wear while watching Netflix. Because that’s exactly what you’ll be doing while your broth simmers itself on the stove for two short episodes.
I became obsessed with making my own chicken broth after reading “Ruhlman’s Twenty”, an incredibly informative book on cooking technique by Michael Ruhlman. In his book, he basically says broth made with just water, salt and an onion will be better than what you can buy from the store. And I must agree, homemade chicken broth tastes remarkably better and has far more nutrients than boxed broth.
It’s also a great way to make the most of leftovers! All you need is the leftover rotisserie chicken from, say, my Chicken Enchilada recipe or the remnants of my Roast Chicken with Potatoes, Carrots and Crispy Sage. Simmer in a pot with some herbs, spices and a trifecta of carrots, celery and onion and you’ve got yourself a delicious base for all your cooking needs.
I hope you’ll enjoy this incredibly simple and tasty recipe for homemade chicken broth. I challenge you to try it this fall and let me know how good it tastes!
Simple Homemade Chicken Broth
- 1 chicken carcass, including remaining bones, neck, etc.
- 1 onion, quartered
- 3 cloves garlic, smashed
- 2-3 stalks celery, halved, plus celery leaves
- 2 carrots, peeled and halved
- 10 peppercorns
- 1 Tbsp. salt
- 1 bay leaf
- Additional Herbs: A handful each of fresh thyme sprigs and fresh parsley. Fresh sage leaves and rosemary sprigs are also a great addition. While fresh herbs are preferred, you can substitute with 2 tsp. each of dried herbs.
1.) Place all ingredients in a large stock pot. Fill with enough water to cover ingredients by one inch, leaving room for broth to simmer. I use about 18 cups of water.
2.) Bring to a boil and let simmer slowly for 2-4 hours (the longer it simmers, the richer the flavor).
3.) Remove from heat and use a slotted spoon to remove chicken, onion and larger ingredients. Next, strain through a fine mesh strainer into a bowl and let cool.
3.) Once cool, fill storage containers with broth. I like to fill 3-4, 1 quart containers. Store in refrigerator overnight and skim fat off before using or freezing. Broth will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.