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Homemade Chicken Broth
SUBMITTED BY:
Taste of Home Test Kitchen
PHOTO BY:
Mandy Sue
"Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth."
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 whole peppercorns
2 quarts cold water
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DIRECTIONS
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
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REVIEWS
Reviewed on Oct. 10, 2007 by
Mandy Sue
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Mandy Sue
Oct. 10, 2007
This makes the perfect broth for chicken noodle soup. The only thing this recipe lacks is salt. I recommend adding salt to the pot otherwise it is a little bland. I made this in the morning to use later on in Quick & Easy Chicken Noodle Soup also on this site. The other day I made a 7-1/2 lb chicken and saved all the bones and it was the perfect amount for this recipe. I only refrigerated it for about 6 hours but a lot of the fat/grease came to the top in the little time I had. Thank you Taste of Home for a wonderful recipe. This will be the way we make broth for now on.
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10 users found this review helpful
This makes the perfect broth for chicken noodle soup. The only thing this recipe lacks is...
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Reviewed on Dec. 3, 2007 by
Jayme
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Jayme
Dec. 3, 2007
I made this tonight to use in a chicken pie. I didn't think the taste was outstanding. I had to add 5 or 6 tsp bouillon granules, and that was after already adding 1/4 tsp salt. I also used 3 lbs chicken. I did boil the broth for about an hour instead of simmering because I was pressed for time. I don't know if simmering would have made a difference or now though.
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4 users found this review helpful
I made this tonight to use in a chicken pie. I didn't think the taste was outstanding. I had...
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Reviewed on Nov. 12, 2008 by
tat2whttrsh
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tat2whttrsh
Nov. 12, 2008
I make this all the time with leftover chicken/turkey carcass. I refuse to buy canned broth anymore ever since I made my own broth for the first time. Only difference when I make mine is I used ground black pepper instead of peppercorns and I saute the vegetables in EVOO to bring out the flavor before adding the chicken carcass and water. TIP: Add a little vinegar to your broth for an even better taste.
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1 user found this review helpful
I make this all the time with leftover chicken/turkey carcass. I refuse to buy canned broth...
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Reviewed on Nov. 12, 2008 by
mistycolleen
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mistycolleen
Nov. 12, 2008
this is about as simple as it can get. i usually make this in big batches and then freeze in 1 cup portions for later use.
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0 users found this review helpful
this is about as simple as it can get. i usually make this in big batches and then freeze in 1...
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