Although this recipe takes a little time to come together, the results are well worth it. Making homemade chicken broth is a great way to get more value from a whole roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavor between homemade broth and store-bought varieties is undeniable.
For best results, use a large stock pot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.
| Prep Time | 20 minutes |
| Cook Time | 3 ½ - 4 hours |
| Servings |
cups chicken broth
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Ingredients
- 1 5 - 6 lbs. roasted chicken carcass
- 3 large carrots, roughly chopped
- 3 large celery stalks, roughly chopped
- 2 medium yellow onions, roughly chopped
- 4-5 large cloves garlic, peeled and smashed
- 1 T. dried oregano
- 1 T. dried parsley
- 1 T. dried thyme
- 1 T. whole black peppercorns (or ½ t. ground pepper)
- 1 t. Coarse sea salt
- 2 whole bay leaves
- 12 c. water
Ingredients
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Instructions
- Place chicken carcass to a large stock pot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½-4 hours, stirring occasionally
- When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids . Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer term storage or store in the refrigerator for several days before using. Enjoy!
