Homemade Chicken Broth

Name: Homemade Chicken Broth
Total time: 180 min
Ingredients: 2 pounds chicken bones; 2 stalks celery stalks; 2 carrots carrots; 1 whole onion; 1 handful fresh parsley; 4 sprigs sprigs of thyme; 1 tablespoon whole peppercorns; 2 leaves bay leaves; 1 tablespoon white vinegar; 5 cloves garlic; salt

Serves 1

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Homemade Chicken Broth

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Serves 1

Directions

1Get a big pot and add 2 to 3 pounds of chicken bones, chicken scraps, chicken necks, or whatever chicken pieces you have into the pot.
2Chop 2 to 3 celery stalks into big pieces and add them to the pot.
3Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
4Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
5Add a handful of fresh parsley to the pot.
6Add 4 to 5 sprigs of thyme to the pot.
7Add 1 tablespoon of whole peppercorns to the pot.
8Add 2 bay leaves to the pot.
9Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
10Smash 5 to 6 cloves of garlic and put them in the pot.
11Place the pot on the stove, set it to high, and bring it to a boil.
12While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
13Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
14Leave it alone for about an hour, then come back and scrape off some of the fat and other stuff from the top using a small strainer or spoon.
15After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
16Carefully pour the broth into a strainer positioned over a bowl.
17Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
18When there's just a little bit of broth left, carefully pick up the edges of the towel and give it a little squeeze to extract the remaining liquid.
19Taste the broth and add salt until it tastes how you want it to taste.
20Distribute your broth evenly amongst your containers.
21Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
22Once it gets closer to room temperature, you can cover it and put it in your fridge or freeze it, making sure to mark the date.

Ingredients

2 pounds chicken bones
2 stalks celery stalks
2 carrots carrots
1 whole onion
1 handful fresh parsley
4 sprigs sprigs of thyme
1 tablespoon whole peppercorns
2 leaves bay leaves
1 tablespoon white vinegar
5 cloves garlic
salt

Equipment

big potknifecutting boardstovelidsmall strainertongsstrainercolanderpaper towelscontainersspoon

Tips

The longer you simmer the broth, the better it will taste, up to 10 hours.
The vinegar helps pull collagen out of the chicken, adding depth of flavor and nutritional benefits.
You don't even have to take the skin off the onion.

Homemade Chicken Broth

Serves 1

instagram.com

Homemade Chicken Broth

instagram.com

Serves 1

Directions

1Get a big pot and add 2 to 3 pounds of chicken bones, chicken scraps, chicken necks, or whatever chicken pieces you have into the pot.
2Chop 2 to 3 celery stalks into big pieces and add them to the pot.
3Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
4Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
5Add a handful of fresh parsley to the pot.
6Add 4 to 5 sprigs of thyme to the pot.
7Add 1 tablespoon of whole peppercorns to the pot.
8Add 2 bay leaves to the pot.
9Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
10Smash 5 to 6 cloves of garlic and put them in the pot.
11Place the pot on the stove, set it to high, and bring it to a boil.
12While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
13Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
14Leave it alone for about an hour, then come back and scrape off some of the fat and other stuff from the top using a small strainer or spoon.
15After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
16Carefully pour the broth into a strainer positioned over a bowl.
17Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
18When there's just a little bit of broth left, carefully pick up the edges of the towel and give it a little squeeze to extract the remaining liquid.
19Taste the broth and add salt until it tastes how you want it to taste.
20Distribute your broth evenly amongst your containers.
21Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
22Once it gets closer to room temperature, you can cover it and put it in your fridge or freeze it, making sure to mark the date.

Ingredients

2 pounds chicken bones
2 stalks celery stalks
2 carrots carrots
1 whole onion
1 handful fresh parsley
4 sprigs sprigs of thyme
1 tablespoon whole peppercorns
2 leaves bay leaves
1 tablespoon white vinegar
5 cloves garlic
salt

Equipment

big potknifecutting boardstovelidsmall strainertongsstrainercolanderpaper towelscontainersspoon

Tips

The longer you simmer the broth, the better it will taste, up to 10 hours.
The vinegar helps pull collagen out of the chicken, adding depth of flavor and nutritional benefits.
You don't even have to take the skin off the onion.