Homemade Chicken Broth
This homemade chicken broth recipe is ready to use in about 2 hours and comes together using simple ingreidents to give this broth a rich flavor.
Servings: 3 quarts
Calories: 62kcal
Ingredients
- 1 whole raw chicken
- 2 quarts water
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon black peppercorns
- 2 tablespoons sea salt
- 2 bay leaves
- 4 cloves garlic
- 3-4 carrots
- 3-4 celery stalks
- 1 onion
- 1 handful fresh parsley
Instructions
- In a large stock pot, place whole chicken in the bottom. Combine thyme, rosemary,peppercorns, salt, bay leaves, garlic, carrots, onion, celery, and parsley. Pour water over top until ingredients are covered. 3-4 quarts.
- Bring to a boil over high heat, and when boiling, reduce to a simmer and cook for about an hour, to an hour and a half or until chicken is done, and vegetables are soft.
- Once it has finished cooking, remove veggies and chicken with a slotted spoon. (don’t throw that beautiful chicken away! Shred and store for later use!
- Strain the liquid through a mesh strainer, you can line with cheesecloth, but I don’t mind a few little herbs in my stock. You can add more salt if needed.
- If not using right away, let the stock cool to room temperature, and transfer to airtight containers or jars, and place in the refrigerator.
Notes
- This broth can be stored in the fridge for up to five days.
- This also freezes beautifully, for up to three months! Be sure to use a freezer-safe container if you choose to do this method!
- To thaw, place the container in the fridge overnight and reheat as needed.
Nutrition
Serving: 1cup | Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 4733mg | Potassium: 346mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10416IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 3mg
