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Reviewed: 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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tat2whttrsh

	Cooking Level: Expert Living In: Puyallup, Washington, USA
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Reviewed: 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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mistycolleen

	Cooking Level: Expert Living In: New London, Wisconsin, USA
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Reviewed: 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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Jayme

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA
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Reviewed: 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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Mandy Sue

	Cooking Level: Intermediate Home Town: Lake Hiawatha, New Jersey, USA Living In: Florham Park, New Jersey, USA
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Homemade Chicken Broth

Reviewer:

tat2whttrsh

Reviewer:

mistycolleen

Reviewer:

Jayme

Reviewer:

Mandy Sue