Homemade Chicken Broth
Using kitchen scraps and just a few ingredients and some patience, you can enjoy flavorful, nutrient-rich broth that surpasses anything you can buy at the store.
Ingredients
- 3-4 bags chicken carcasses, chicken backs & veggie scraps (onion skins, tops & bottoms, carrot tops, bottoms & peels, as well as celery tops & chunks are great here)
- 1 Tbsp non-iodized salt (I prefer Redmond Real Salt)
- 20-30 black peppercorns
- 2-3 bay leaves
- 3-4 tbls apple cider vinegar (a good "glug")
- water
Instructions
- Place all scraps and ingredients in a 20-qt roaster.
- Fill to cover all ingredients with water.
- Bring to a boil (I put my oven on 400°℉ until the water boils)
- Turn oven down to 275°℉ and simmer for 24-36 hours, stirring occasionally.
- Strain using a spider to remove large pieces first. Then pour broth through a fine mesh strainer lined with cheese cloth into a large stock pot.
- Cool. Once cool, scrape off the layer of fat from the top of the pot.Your broth is now ready to be: frozen, canned, or refrigerated
Notes
This recipe is extremely flexible! I make is different every time.
Make sure to include onion skins as they will add richness to the color of your broth.