Homemade Chicken Broth

Updated: Nov 21, 2021



This is my simple homemade chicken broth recipe. I try to use organic chickens or local free range chickens. This chicken broth recipe will make enough broth for two large soups. I simmer the broth for an hour, then remove the meat from the breasts and legs.


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I put all the bones back in the broth and re-simmer it for another two hours. You can use the chicken meat for adding to a chicken vegetable broth soup or add it to a sandwich to accompany your soup! Most recipes add a lot of salt to the broth but you don't need to. I made this recently for my brother who is on a low sodium diet. I didn't add any salt and it tasted great. Additions such as fresh herbs and saffron will do the trick.



Total cooking time is 3 hours

Ingredients:


1 small chicken, organic or local free range

1 Onion, chopped in half

1 Clove of fresh garlic, peeled and split, remove any stem

3 Medium carrots, chopped in one-inch chunks

2 Large stocks of celery, chopped in one-inch chunks

1 Small bunch of parsley, I like Italian

6-8 Springs of fresh thyme

1/2 Teaspoon of saffron

Fresh Pepper

1 Tablespoon of sea salt ** Do not add if you want a no-sodium broth


Method:


In a large stock pot, place the chicken, vegetables, herbs and seasoning.

Fill with water, to just cover the chicken and vegetables. Make sure the liquid is not too close to the top or it will boil over.

Bring liquid to a boil, then reduce heat to simmer.

Simmer the broth for one hour.

With tongs remove large chicken pieces such as breasts and legs to a large bowl.

Pull the chicken meat off of the bones.

Put the bones back into the broth pot.

Bring back to simmer and simmer another 2 hours.


Meanwhile place the boneless chicken, (check carefully for bones), in a container and refrigerate until ready to use.


After the second 2 hours, turn off heat and cool the broth for about half an hour.

Using a large strainer, strain the broth into a couple of large bowls.

When cool, you may use some of it right away for a soup or a risotto, or store in four cup containers.

Keep in fridge for a couple of days or freeze if not using right away. Keeps well in freezer for a couple of months.




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