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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
20
Yield:
5 quarts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.

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  • Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.

  • Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  • Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.

Cook's Notes:

For a low-fat broth, you can use a fat separator. Or you can just put broth into containers and allow to cool. When cool enough, put into the refrigerator and leave until the next day--then reopen each container and scrape off the solid fat on the top before using or freezing.

When making soup from this broth, it is even better made with either herbs or freeze-dried poultry seasoning, and Italian seasoning blend.

Nutrition Facts

78 calories; protein 6.7g; carbohydrates 2.3g; fat 4.5g; cholesterol 18.7mg; sodium 55.9mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 5 stars
10/31/2019
I didn't make any changes. I would make it again. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2019
I didn't make any changes. I would make it again. Read More
(1)
Rating: 5 stars
10/07/2019
I have been making this for years. I've done different alterations but regardless, the flavors are always amazing and "Healthy". I try to do this about once a month to keep it on hand using 2 whole chickens at a time. Depending on the size of your family of course. I cook for 4 so that works for us. I bake the chickens, debone and save the meat for soups then simmer the leftovers for 24-48 hours. Make sure to add 1 TB of ACV (apple cider vinegar) when simmering. This draws out the minerals out of the bones for good nutrition to your broth. Be sure to check on it occasionally while it is simmering because you will need to add water here and there as it is simmering. After 24 hours take out the little bones and meat stuffs. Grind it up and give that to your pets. Very nutritious. Then add your carrots, celery, onions and garlic and seasonings for your broth flavor. Simmer for another 12-24 hours. Then discard all solids squeezing out as much juice as possible. It might sound like a lot of work, but once you've done it a few times it will become an old hat. This has been done since the beginning of time. Grandmas will tell you. Read More