Homemade Chicken Broth
Homemade chicken broth is easy, delicious, and so much cheaper than buying broth at the store.
When making broth, I make a big batch and freeze to use later. I freeze in quart sized containers for soups, and smaller containers for when I just need a small amount.
After I make a large batch of this broth, I often can the broth. Find step by step directions for Canning Chicken Broth here.
How to make Chicken Broth
I use a whole chicken, but you can also use chicken parts (wings, thighs, backs.) We raise our own meat chickens so the size of the chicken is never the same. You just need it to fit in your stockpot.
There's something so comforting about broth simmering on the stove. The smell is delicious and I keep thinking about all the healthy ingredients that my family will be eating later.
Not only do I use the broth, but I also use the meat from the chicken. After the broth has simmered for 2-3 hours, I pull out the whole chicken and let it cool.
When it's cool enough to touch, I pull all the meat off and discard the bones, skin and fat. I use the meat for soups or other meals that use shredded chicken.
If you are looking for other types of broth recipes, check out Instant Pot Bone Broth.
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
- 1 whole chicken (free range and organic)
- 1 whole onion (yellow or white)
- 3 whole celery stalks
- 2 whole carrots with ends trimmed (unpeeled)
- 8 sprigs parsley
- 2 whole bay leaves
- 10 quarts water
- Put all ingredients into a large stock pot.
- Simmer for approximately 2 hours over low heat.
- Remove chicken, let cool and save chicken meat for another use.
- Let pot of broth cool in refrigerator. You want broth cool enough to handle. After about 1 hour, remove from fridge, and strain all items through a sieve.
- Pour into freezer safe containers and freeze.