Recipe for Homemade Chicken Broth
Recipe for homemade chicken broth that is tasty and nourishing.
Servings: 6 Quarts (appx.)
Ingredients
- 1 Whole soup chicken (1.2kg) (preferably organic)
- 6.5 Qt (7 ltr) Water
- 1 Medium onion
- 1 Medium carrot
- 1-2 Bay leaves
- Piece of celery root (about an inch long)
- 2 tbsp Salt
- 1 tsp Black pepper corns
Instructions
- Wash and clean the chicken. Use a blow torch to get rid of any little hairs and pluck out the feather ends.
- Add chicken to a big pot and fill it with water. Bring it to a simmer.
- Once the water starts simmering and forming "scum", use a small sieve to pick off the scum. Keep skimming the scum off the broth until no new scum forms.
- Add the carrot, onion, celery root, pepper corns and salt to the pot. Cover the pot with a lid and simmer on medium-low heat for 4 hours. Make sure the water is simmering, but is not boiling. Adjust the heat as necessary.
- Remove chicken from pot. Chicken can be eaten, used further in a different recipe, or picked from the bones and frozen along with the broth.
- Strain the broth into glass jars using a small sieves making sure to leave 1-2 inches of space at the top. Refrigerate overnight and then freeze.
- To use frozen broth, remove from the freezer and let thaw in the fridge overnight. If you are pressed for time, place the broth into a bowl and fill the bowl with water. It will thaw faster.
Notes
- When freezing broth, freeze it in jar sizes you would most likely use. I generally have 6 bigger jars for making soup and several smaller (1 or 1 1/2 cup) jars for using in sauces.