Nothing makes a soup taste better than homemade chicken broth. Whenever I roast a chicken, I always put the remaining chicken bones in a big pot of water along with some vegetables and seasonings and let them simmer for a few hours. I strain out the veggies and bones and use up the broth immediately or store in a zip lock freezer bag and freeze. It is so simple to do and makes the most flavorful and delicious broth that I use for soups, stews and pot pies.
Homemade Chicken Broth:
Recipe and photos by For the Love of Cooking.net
- Water
- Remaining bones/carcass from a roasted chicken
- 3 stalks of celery, chopped into thirds
- 3 carrots, chopping into thirds
- 1/2 large sweet yellow onion, quartered
- 6-7 small garlic cloves
- Handful of Italian parsley
- Course sea salt and fresh pepper corns, to taste
- 1 tsp chicken base or bouillon
- 2 bay leaves
Fill a large pot with water. Remove most of the skin and fat from the bones/carcass then place into the pot of water. Add the chopped celery, onion, and carrots along with the garlic, bay leaves, course sea salt, pepper corns, parsley and chicken base or bouillon. Simmer on medium low heat for 2-3 hours. Strain the vegetables and bones with strainer. Place in a bowl and cover; put into the refrigerator overnight. In the morning remove the lid and scoop out the layer of fat on top. If you aren't going to use the broth immediately, pour into a freezer zip lock bag and freeze. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net
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