Simple Chicken Broth
Homemade chicken broth is completely doable, and with very little work. This recipe leaves you with several cups of cooked, chopped chicken, as well as a flavorful, sodium-free base useful for soups, stews, sides, and sauces.
1 cup broth
8 cups broth, plus 4 to 5 cups chopped meat
Cook time: 2hr 0min
Total: 2hr 10min
1 whole chicken, 2 ½ to 3 pounds
1 sweet onion, diced
2 large carrots, diced
2 celery stalks, diced
3 garlic cloves, crushed
1 bay leaf
Black pepper, freshly ground
- In a large stockpot, add the chicken and cover it with water.
- Add the onion, carrots, celery, garlic, and bay leaf. Season generously with pepper.
- Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Skim any residue that forms on surface.
- Remove the chicken from the pot, and set it in a colander placed over a bowl to cool. Continue summering the broth.
- When the chicken is cool enough to handle, remove the meat from the bones, and return the bone to the pot of broth. Simmer for an additional hour.
- Meanwhile, transfer the chicken to an airtight container to refrigerator.
- Strain the broth into small storage containers and let cool for about 30 minutes on the counter. Cover and transfer to refrigerator.
- Once cold, remove any fat from the surface of the broth, cover, and return to the refrigerator.