I always get excited when I figure out how to make staple ingredients. I really never thought about how chicken broth was made, I just accepted the fact that it came in a can. When I discovered that I could make broth in my own kitchen, no can involved, my world got a little bit bigger. 🙂
Reasons to make your own Homemade Chicken Broth
- It’s less expensive than buying raw chicken breasts. As a general rule, the less processed food is, the less you pay for it. A 6-lb chicken creates enough protein for us to create 3 dinners for a family of 3. Then I have yummy, quick chicken available for a pasta later in the week!
- There are a ton of fantastic recipes that involve whole chickens – and I feel so accomplished when when it’s cooked!
- It’s ridiculously easy and tastes better than any chicken you can buy. It’s incredibly moist and juicy.
- Less waste. Once the meat has been removed, I can use the bones to make chicken broth!
Here are a few favorite whole roasted chicken recipes I have tried:
- Lemon Garlic Herb Roast Chicken by Delicious Obsessions
- Simple Whole Roasted Chicken found on Allrecipes
- Roasted Herb Chicken & Potatoes by Kikkoman
I am aiming to try a different recipe each week! There has yet to be one I haven’t liked.
How to Make Homemade Chicken Broth
What I do is save the bones from the chicken, and my veggie scraps throughout the week. Onion or garlic peels, broccoli stems, the skin off carrots, and the tips of celery are great additions! Just make sure your veggies are organic, if you’re using the scraps. Otherwise, you may want to use the actual produce instead, and discard the peels. Add in some whole, roughly chopped veggies and fresh herbs as well. Great options are carrots, onions, garlic, celery, parsley, basil… basically any vegetable or herb that is about to go bad (but hasn’t), I will add to the pot.
For safety, I would recommend making the broth within 2-3 days of roasting your chicken. Just store the chicken carcass in a plastic baggie or glass container in the refrigerator, until you’re ready to make your broth.
To make the broth: I fill up a large stockpot with water, add the veggie and bones, throw in some thyme, other herbs, salt and pepper, and simmer for 4 or more hours.
Of course, taste it and see if it needs anymore seasoning. Careful not to make it too salty.
Then I lay out a couple of strainers nested in casserole dishes, and strain the broth from the veggies and bones.
Once the broth is cool, you can pour it into a gallon-sized Ziploc baggie or glass containers. Get as much air out of it as possible, and lay flat in your freezer. It should last in your freezer up to 6 months.
I can promise you, this broth will taste soooo much better than the stuff out of a can! I have been using my homemade broth to make different soups and it tastes incredible! Plus, I am so happy to use the veggie scraps that normally would have been tossed in the trash!
- 1 cooked chicken carcass meat removed
- 2-5 cups chopped vegetables or veggie scraps
- Thyme rosemary, and/or bay leaf (tailor to your tastes!)
- Salt and pepper to taste
- Fill up a stockpot with water.
- Add chicken carcass and vegetables.
- Heat over low-medium to a simmer, and cook for 4 or more hours.
- Strain broth and allow to cool.
- Pour broth into Ziploc baggie and store in freezer up to 6 months.