Homemade Chicken Broth
Homemade chicken broth is easy, delicious, and so much cheaper than buying broth at the store. 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. I don’t add salt to my broth. Instead I wait until I add the broth to a dish and then salt to taste.
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 (enchiladas, chicken and dumplings…)
Homemade chicken broth
- 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.
When freezing make certain you leave enough head space in the jar for expansion.
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