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Homemade Chicken Broth

Prep Time 10 minutes
Cook Time 5 hours
Total Time 17 hours 10 minutes

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.