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Homemade Chicken Broth or Stock
Created by paullois, Tuesday, 06 September 2011
Description A good base for chicken soup, casseroles or whatever dish you need chicken broth.
At a glance
Main Ingredient
2 quarts
  • 3 to 4 pounds of chicken, cut into pieces
  • 1 teaspoon canola oil
  • 2 medium carrots, cut into chunks
  • 1 large onion, cut into chunks
  • 2 ribs celery & leaves, sliced
  • 1 garlic clove, minced
  • 3 sprigs parsley, optional
  • 1 bay leaf
  • 1 teaspoon dried leaf thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon whole peppercorns
  • 1 teaspoon salt
  • 12 cups cold water
  1. If you purcahased a whole chicken, cut chicken into parts.
  2. In a soup kettle, cook chicken in oil over medium heat until browned, about 5 minutes; remove and set aside.
  3. In the same pan, saute the carrots and onion until onion is tender. (The browning of the chicken and veggies is optional, but it gives the soup a really good flavor.)
  4. Return the chicken to the pan.
  5. Add the rest of the ingredients and water.
  6. Slowly bring to a boil over medium-low heat.
  7. Reduce heat; simmer, uncovered, for 30-60 minutes.
  8. Remove chicken and set aside until cool enough to handle.
  9. Remove and discard the skin.
  10. Remove bones and return them to the liquid, simmer uncovered for 3-4 hours. (This step is optional, but it deepens the flavor, I usually simmer it as long as I have time for. Another recipe I found didn\\\'t simmer the second time.)
  11. Cut up chicken meat and refrigerate for soup, sandwiches or casserole.
  12. Strain the broth, discard the chicken bones and vegetables.
  13. Refrigerate for 8 hours or overnight.
  14. Remove fat from surface.
  15. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.