Homemade Chicken Broth
It’s Officially Soup Season!
Also, Christmas tree season but the timing is controversial, given that Thanksgiving is still 3 weeks away. Our tree may be going up very soon (today?). Back to the broth, there were a lot of years that I didn’t make homemade chicken broth. From the moment I tasted this amazingly delicious broth there was no turning back. This chicken broth will add a noticeable flavor-up to your soup and casserole recipes. I always say, making your own chicken broth is like working out, you won’t regret it unless you hurt yourself.
Cooked Chicken for Later
The best part about this recipe is that you can use the cooked chicken for another meal, pasta, casserole or soup. Remove the cooked chicken breasts and any other meat you want to save from the broth after about 2 – 2 1/2 hours so it doesn’t dry out from overcooking. I usually have enough chicken for 2-3 other recipes. Refrigerate the cooked chicken and use within 3-4 days or freeze it in individual freezer quart bags and use within 6 months.
Homemade Chicken Broth is Freezer Friendly
The day you make the chicken broth is NOT the day you freeze it.
After the broth is cooked, strain out all of the veggies and chicken chunks with a fine mesh strainer. Put the homemade chicken broth in containers and refrigerate overnight.
In the morning, skim the fat off the top that has solidified. Then label, measure and fill freezer safe baggies. *Write on the baggies with a sharpie before filling them. It will be more difficult once you’ve added cold liquid.
Freeze broth in multiple measurements so you’ll have the right quantity for any recipe, 1 cup, 1 3/4 cups (same as a can) and 2 cups.
Make sure the bags are sealed well, then freeze flat. This will make storing and thawing easier.
Substitutions
You can adjust the amount of onion, carrot, celery and garlic, depending on what you have on hand. I prefer fresh parsley and thyme, but dried will also work just fine. Use two bay leaves if they are on the small or medium side.
Tips
You don’t have to peel the carrots once they are washed because you won’t be eating them.
There is no need to cut up the onion, celery or carrots very small. Just chunk them up and throw them in.
Homemade Chicken Broth
Ingredients
- 1- 5-6 pound whole chicken (anything stuffed inside removed and discarded)
- 1 large onion, quartered
- 3 large carrots, cut into 1-2 inch chunks
- 4 celery ribs, cut into 3-4 inch pieces
- 3 large garlic cloves, peeled and lightly smashed
- 1/3 cup fresh thyme (1 tablespoon dried)
- 1/2 cup fresh parsley (2 tablespoons dried)
- 2 tablespoons whole peppercorns
- 2 tablespoons coarse salt
- 1-2 bay leaves (use 2, if they are small)
- 13 cups tap cold water
Instructions
- In a large pot, add the whole chicken, carrots, celery, onion, garlic, thyme, parsley, bay leaf, peppercorns and salt. Next, add water to the pot. Bring to a boil and let simmer, with the lid askew for 2 to 2 1/2 hours. Remove the chicken breasts to a container. Let the chicken breasts cool a bit and then refrigerate.
- Cook the broth for an additional 2 1/2 – 3 hours for a total simmer time of 5 hours. Strain the broth through a fine mesh strainer. Transfer to 2 containers and let cool 30 minutes, then refrigerate overnight.
- The next day, remove the solidified fat from the top of the broth. Using a measuring cup, divide the broth into freezer quart bags, in 1 – 2 cup quantities (or 1 3/4 cups because that equals 1 can of broth). Make sure the bags are sealed well and lay flat to freeze completely. This will make it easier to thaw when you’re ready to use the broth. Use within 6 months of freezing.