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Homemade Chicken Broth

Although this recipe takes a little time to come together, the results are well worth it. Making homemade chicken broth is a great way to get more value from a whole roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavour between homemade broth and store-bought varieties is undeniable.

Please note that this is not a canning recipe, nor is it suitable for canning. Freeze the brth for longer term storage or store the broth in the fridge for use in a few days.

Homemade Chicken Broth

Homemade Chicken Broth

Don't throw away the left-over chicken carcass from your Sunday roast. Make a tasty broth suitable for so many different recipes.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 10 Cups
Calories 403 kcal


  • 5-6 lb Roasted chicken carcass
  • 3 Large carrot Roughly chopped
  • 3 Large celery stalk Roughly chopped
  • 2 Medium yellow onion Roughly chopped
  • 4-5 Large cloves garlic Peeled and smashed
  • 1 tbsp Dried oregano
  • 1 tbsp Dried parsley
  • 1 tbsp Dried thyme
  • 1 tbsp Whole black peppercorns or ½ tsp ground pepper
  • 1 tsp Coarse sea salt
  • 2 Whole bay leaves
  • 12 cup Water


  • Place chicken carcass to a large stock pot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
    Homemade Chicken Broth Add to Pot
  • Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ – 4 hours, stirring occasionally.
    Homemade Chicken Broth Add Water
  • When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
    Homemade Chicken Broth Strain
  • Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer term storage or store in the refrigerator for several days before using. Enjoy!



For best results, use a large stock pot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.
The vegetables will no longer be as tasty as they were, but don’t throw them away. You can use them in creative ways – look out for more recipes using these leftovers.
The chicken bones are the only remains that are no longer of use.

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Calories: 403kcalCarbohydrates: 6gProtein: 57gFat: 15gSaturated Fat: 4gCholesterol: 170mgSodium: 433mgPotassium: 646mgFiber: 2gSugar: 2gVitamin A: 3190IUVitamin C: 4mgCalcium: 72mgIron: 4mg
Keyword broth, chicken stock, stock
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