Homemade Chicken Broth is rich and delicious for making family favorite soups, gravies and casseroles. It’s budget friendly and so simple to make with leftover smoked chicken or rotisserie chicken from the deli.
Why make your own chicken broth when it’s so easy to buy it? Mainly you are going to have control over the ingredients and this is especially important for things like sodium levels and of course the flavor. Homemade chicken broth is so much more flavorful than store bought.
PIN IT TO PINTEREST NOW!
Ingredients for Homemade Chicken Broth:
- Chicken carcasses
- Fresh Rosemary
- Salt & Pepper
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to Make Homemade Chicken Broth:
- Start with 1 – 2 chicken carcasses or chicken pieces added to a dutch oven or stock pot.
- Add one large onion, cut into quarters with a few stalks of celery, a large carrot. Plus salt, pepper and a few sprigs of rosemary.
- Cover with water and bring to a boil. Cook at a boil for about 20 minutes and lower to simmer. Continue to cook about 1 hour.
- Strain mixture into a bowl, discard bones, vegetables and herbs.
- You will have about 4- 6 cups of good broth.
- To make rich broth, return broth back to the pan and simmer for another hour to hour and a half until mixture is reduced by about 1/3.
- Cool mixture completely.
- Store in mason jars in refrigerator for 1 week. Freeze broth up to 12 months.
I generally use mason jars or these these deli containers, which can also be frozen for storing broths and soups.
We love smoked chicken and often make them over the weekend to meal prep with through the week. I always save the carcasses and make chicken broth with them. I rarely buy chicken broth any more and it’s such a money saver to make it from scratch. Once you see how simple it is, you will be making it often.
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
- 1 - 2 chicken carcasses
- 8 cups water
- 2 stalks celery
- 1 large carrot
- 1 onion
- 4 cloves garlic
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 sprigs rosemary
- Cut onions into quarters, slice carrots and celery into large chunks.
- Place chicken carcasses into a large pan or dutch oven and add vegetables, garlic and rosemary.
- Cover with water and stir in salt and pepper.
- Place over medium- high heat and bring to a boil. Boil for 30 minutes and reduce to simmer for another 30 minutes.
- Remove from heat and strain out bones, vegetables and herbs and discard.
- You can cool and store broth at this point or for rich broth, return to the pan and simmer another 1 to 1 1/2 hours until reduced by about 1/3.
- Cool broth and pour into mason jars or air tight containers to store in refrigerator or freezer.
Broth can be refrigerated up to one week or frozen for up to 12 months.
Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 1131mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 11g
Nutritional calculations are estimated and may not be accurate.