Homemade chicken stock using leftover chicken bones is easy, healthier than store bought, and so delicious. Makes a delicious base to your favorite soup, and great addition to many other dishes.
Thursday January 7, 2021
(5 stars from 1 review)
Bay Leaf Carrots Celery Chicken Garlic Onions
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The last couple of posts have been centered around making delicious chicken soup, like my Classic Chicken Noodle Soup and my Roasted Pepper and Chicken Soup. If you didn't see those recipes I highly suggest making them while the weather is still cold! Anyway, in both of those posts I talk about how homemade chicken broth makes the soups so much better (it's true!) and today I am going to share my recipe for an easy homemade chicken broth.
I am using the terms chicken broth and chicken stock interchangeably here, and though that's not technically correct, we have a sort of hybrid of the two with this recipe. Chicken stock is typically used to describe the result of boiling chicken bones in water, whereas chicken broth is used to describe the result of boiling chicken meat in water. Chicken stock is typically thicker than chicken broth, and simmers for longer. In this recipe, we use the bones of a roasted chicken to make a broth consistency. It's delicious and it works as a healthy replacement for the cartons of chicken broth.
I guarantee you it is easier than you think to make a delicious homemade chicken stock! All it takes is a chicken carcass, some veggies, some water, some seasonings, and most importantly some patience. The bones need to simmer in the broth for a while - I do at least 3 hours. The longer you let it simmer, the more flavorful and concentrated your broth will be. Other than the initial gathering of ingredients and putting them into the pot, there really isn't much to making a good chicken bone broth. Just dump everything in, cover with water, and then simmer. Once the chicken broth is finished cooking, you simply strain it using a fine-mesh sieve and then you can use it in your favorite recipes!
Let me tell you how much you will save making your own broth. If you don’t use the leftover chicken carcass from your roasted chicken in a broth, you will likely toss it in the garbage/compost. Where I live just under 4 cups of chicken broth costs usually at least $3 and this recipe yields twice that amount. If a whole chicken is something you commonly eat (homemade or even a grocery store rotisserie chicken) then you can use those bones you’d otherwise discard to make something truly delicious. It’s basically free broth! Of course water, carrots, celery and seasonings cost money, but it’s pennies compared to the cost of store bought chicken broth or stock.
Not only is it so much cheaper to make your own broth, homemade chicken stock is also packed full of vitamins and minerals, making a healthy addition to many meals! Veggies, onions, and garlic are also full of nutritious compounds such as antioxidants.
This recipe makes quite a bit of broth, which you can store in the fridge for several days, or you can freeze for several months. Chicken stock makes a great addition to sauces, stews, and is great to cook veggies or rice in to add a bit of flavor! I also use chicken stock in my Hearty One Pot Turkey Chili and my Creamy White Chicken Chili which are both family favorites!
Don’t be intimidated to make your own broth. It really is very easy, and making one batch will yield about 8 cups, which is enough to make many delicious soups and dishes with! If you don’t have time to make a chicken stock the day or two after you eat your roast chicken, that is totally understandable - I have been there many times - but you still don’t need to throw away the bones! Keep them in your freezer in a large container (or ziplock) until you’re able to make a big pot of chicken broth, and thank me later! The cost savings, health benefits, and taste make this homemade chicken stock the obvious choice.
In a large stock pot, add chicken carcass, garlic, onion, carrot, celery, bay leaves, salt, and pepper, then pour water over top
Stir, cover, and bring to a low boil
Allow broth to simmer at least 3 hours. The longer you simmer the more concentrated it will be.
Carefully strain through a fine mesh sieve, discarding the bones, veggies and seasonings
Use broth in your favorite recipe, or promptly cool to store in fridge (up to 3 days) or freezer (up to 3 months)
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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