Homemade Chicken Broth

Chicken broth is a fantastic staple to have in your kitchen. It’s not just tasty; it’s also full of nutrients, especially when you add bones that contain cartilage and marrow. If you have any questions or need assistance with recipes that incorporate chicken broth.

Making chicken broth is an excellent way to develop a rich, nourishing base for soups, stews, sauces, and a variety of other dishes. Here’s how to do it:

Ingredients:

• 1 whole chicken (about 3-4 lbs) or 2-3 pounds of chicken bones (such as carcasses, backs, and wings)
• 1 large onion, quartered (no need to peel)
• 2-3 carrots, broken into chunks
• 2-3 celery stalks, broken into chunks
• 4-5 garlic cloves, smashed (no need to peel)
• 2-3 bay leaves
• 10-12 black peppercorns
• 1-2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tablespoon apple cider vinegar or white vinegar (helps extract nutrients from the bones)
• 12 cups water (or enough to cover the chicken and vegetables)
• Salt, to taste (added towards the end)

Instructions:

1. Prepare the chicken (optional roasting step for richer flavor):
   • If using a whole chicken, you can roast it first for a richer, deeper flavor. Preheat the oven to 400°F (200°C).
   • Place the whole chicken on a roasting pan and roast for 30-40 minutes, until it’s golden brown. Roasting the chicken first will add a lot of depth to the broth.
   • If you’re using bones or a chicken carcass, you can skip this step and go straight to simmering.
2. Add everything to the pot:
   • Place the whole roasted chicken (or bones/carcass) into a large stock pot or slow cooker.
   • Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and thyme. The vinegar helps pull out nutrients from the bones, so don’t skip it.
   • Pour in about 12 cups of water, or enough to fully cover the chicken and vegetables.
3. Simmer the broth:
   • Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently.
   • Skim the impurities: As it simmers, you’ll notice foam or scum rise to the top. Use a spoon to skim it off for a clearer broth.
   • Let the broth simmer for 3-4 hours on the stovetop, or 6-8 hours in a slow cooker. The longer you cook the broth, the richer it will become.
   • If you’re using a whole chicken, the meat will become tender and fall off the bone, so you can remove it after 2-3 hours, shred it, and use it in soups or other recipes.
4. Strain the broth:
   • After the simmering is done, remove the pot from the heat.
   • Remove the chicken (if whole) and set it aside, letting it cool. Discard the vegetables and herbs.
   • Strain the broth through a fine mesh sieve or cheesecloth into another large pot or bowl. You can discard the bones, or if you’re using a whole chicken, you can pick any remaining meat off the bones for use in other dishes.
5. Cool and store:
   • Let the broth cool for a bit before refrigerating. You can also refrigerate it overnight to allow the fat to solidify on top, and then remove it with a spoon (if you want a leaner broth).
   • The broth can be stored in the refrigerator for 3-4 days or frozen for several months.

Optional Additions:

• For extra flavor, you can add a small piece of ginger, a couple of whole tomatoes, or a splash of soy sauce to the broth while it simmers.
• For a richer, more savory broth, add a tablespoon of miso paste, or toss in a Parmesan rind for a few hours of simmering.

Using Chicken Broth:

• Soups: Use the chicken broth as a base for classic soups like chicken noodle, vegetable, or creamy potato soup.
• Gravy: Use the broth as the liquid base for gravies, making them richer and more flavorful.
• Cooking grains: Use the broth in place of water when cooking rice, quinoa, or couscous for added flavor.
• Sipping: It can be enjoyed as a warm, comforting drink on its own, especially during colder months.

Tips:

• Skimming: It’s important to skim off the impurities (foam/scum) during the simmering process, as this helps create a clear broth.
• Flavor balance: Always taste the broth towards the end of cooking and adjust the salt and seasoning as needed. Don’t add salt until the end to avoid over-salting during the long simmer.
• Freezing: Freeze the broth in ice cube trays or freezer bags for smaller portions, so you can easily grab just the amount you need for future recipes.