Homemade Chicken Broth

180 mins
Serves 1
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Directions

  1. 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.
  2. 2Get 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.
  3. 3Get 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.
  4. 4Chop 2 to 3 celery stalks into big pieces and add them to the pot.
  5. 5Chop 2 to 3 celery stalks into big pieces and add them to the pot.
  6. 6Chop 2 to 3 celery stalks into big pieces and add them to the pot.
  7. 7Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
  8. 8Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
  9. 9Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
  10. 10Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
  11. 11Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
  12. 12Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
  13. 13Add a handful of fresh parsley to the pot.
  14. 14Add a handful of fresh parsley to the pot.
  15. 15Add a handful of fresh parsley to the pot.
  16. 16Add 4 to 5 sprigs of thyme to the pot.
  17. 17Add 4 to 5 sprigs of thyme to the pot.
  18. 18Add 4 to 5 sprigs of thyme to the pot.
  19. 19Add 1 tablespoon of whole peppercorns to the pot.
  20. 20Add 1 tablespoon of whole peppercorns to the pot.
  21. 21Add 1 tablespoon of whole peppercorns to the pot.
  22. 22Add 2 bay leaves to the pot.
  23. 23Add 2 bay leaves to the pot.
  24. 24Add 2 bay leaves to the pot.
  25. 25Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
  26. 26Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
  27. 27Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
  28. 28Smash 5 to 6 cloves of garlic and put them in the pot.
  29. 29Smash 5 to 6 cloves of garlic and put them in the pot.
  30. 30Smash 5 to 6 cloves of garlic and put them in the pot.
  31. 31Place the pot on the stove, set it to high, and bring it to a boil.
  32. 32Place the pot on the stove, set it to high, and bring it to a boil.
  33. 33Place the pot on the stove, set it to high, and bring it to a boil.
  34. 34While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
  35. 35While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
  36. 36While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
  37. 37Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
  38. 38Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
  39. 39Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
  40. 40Leave 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.
  41. 41Leave 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.
  42. 42Leave 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.
  43. 43After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
  44. 44After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
  45. 45After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
  46. 46Carefully pour the broth into a strainer positioned over a bowl.
  47. 47Carefully pour the broth into a strainer positioned over a bowl.
  48. 48Carefully pour the broth into a strainer positioned over a bowl.
  49. 49Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
  50. 50Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
  51. 51Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
  52. 52When 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.
  53. 53When 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.
  54. 54When 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.
  55. 55Taste the broth and add salt until it tastes how you want it to taste.
  56. 56Taste the broth and add salt until it tastes how you want it to taste.
  57. 57Taste the broth and add salt until it tastes how you want it to taste.
  58. 58Distribute your broth evenly amongst your containers.
  59. 59Distribute your broth evenly amongst your containers.
  60. 60Distribute your broth evenly amongst your containers.
  61. 61Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
  62. 62Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
  63. 63Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
  64. 64Once 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.
  65. 65Once 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.
  66. 66Once 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 pounds chicken bones
  • 2 pounds chicken bones
  • 2 stalks celery stalks
  • 2 stalks celery stalks
  • 2 stalks celery stalks
  • 2 carrots carrots
  • 2 carrots carrots
  • 2 carrots carrots
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 4 sprigs sprigs of thyme
  • 4 sprigs sprigs of thyme
  • 4 sprigs sprigs of thyme
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole peppercorns
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 2 leaves bay leaves
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • salt
  • salt
  • 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.