Homemade Chicken Broth

Chicken broth is a flavorful and nutritious base for many recipes, including soups, stews, sauces, and risottos. Making your own chicken broth is easy and economical, and it also allows you to control the quality of the ingredients and the sodium content.

Here is a simple recipe for homemade chicken broth:

Ingredients:

  • 1 whole chicken, giblets removed (or 3-4 pounds of chicken bones)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 tablespoon apple cider vinegar
  • Water

Instructions:

  1. If using a whole chicken, remove the giblets and rinse the chicken under cold water. Place the chicken in a large stockpot and add enough water to cover it by about 2 inches.
  2. If using chicken bones, place the bones in a large stockpot and add enough water to cover them by about 2 inches.
  3. Add the chopped carrots, celery, onion, garlic, bay leaves, peppercorns, and apple cider vinegar to the pot.
  4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the broth simmer for at least 4 hours (or up to 12 hours).
  5. Skim any foam or impurities from the surface of the broth as it simmers.
  6. Remove the chicken (if using a whole chicken) and let it cool slightly. Once it’s cool enough to handle, remove the meat from the bones and reserve it for another use (such as chicken salad or soup).
  7. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids.
  8. Let the broth cool to room temperature, then transfer it to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.

Note: If you want a clearer broth, you can strain it through a cheesecloth-lined sieve. You can also add other herbs and spices to the broth to customize the flavor, such as thyme, rosemary, or ginger.