Homemade Chicken Broth

Homemade Chicken Broth: Stove Top Method

yields about 3 quarts broth

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1 whole chicken carcass from a leftover roasted chicken

cold, filtered water

1/4 cup white vinegar

1 large yellow onion, rough chop

1 large carrot, rough chop

1 stalk celery, rough chop

1/4 tsp black peppercorns

2 bay leaves

8 cloves garlic, smashed and peeled

small bunch of parsley

about 1 1/2 tsp salt


Place chicken carcass in a large, heavy stock pot. Cover with water (about 4" higher than chicken) then add the vinegar and bring to a boil. Reduce heat to a VERY slow simmer and onion, carrot, celery, peppercorns, bay leaves, garlic, parsley and salt.

Keep broth at a very low simmer, making sure it doesn't come back and boil again, for 12 hours. After 12 hours, strain broth into a large bowl using cheesecloth. Place strained broth in the fridge to chill for about 4 hours (overnight works, too). When broth is cold, you can easily skim the fat from the surface. Discard fat and ladle portions of broth into individual ziploc bags for the freezer (make sure your ziploc bags are good quality - no one wants leaky broth!).

Broth will keep frozen for up to 4 months and will keep in the fridge, covered, for 5 days.


~14 hours

Crock Pot Method

Bring a large pot of water to boil. Place all ingredients into the crock pot then pour the boiling water over top. You can also use 2 lbs chicken bones instead of the carcass. Most butchers will have these in the back and sell them to you for ridiculously cheap.

Turn crock pot on LOW and cook for 12-24 hours. Strain, cool, skim and store according to previous directions.

**Cheesecloth can be easily found inexpensively at Bed, Bath and Beyond. Reuse your cheesecloth by washing with gentle dishsoap and water, ringing out well and hanging to dry (cheesecloth dries in about 15 minutes because it's so thin).