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
- 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.
- 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.
- 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.
- 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!