Make flavorful chicken broth at home using vegetable scraps and cooked chicken. It's a great way to reduce food waste!
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 12
Ingredients
1chicken carcassfrom a 3-4 pound chicken
4carrots
2ribscelery
1 to 2onions
2clovesgarlicplus more as desired
Handfulfresh parsley
3sprigsfresh thyme
3sprigsfresh rosemary
1tablespoonfine sea salt
1teaspoonblack peppercorns
1bay leaf
12cupswater
Instructions
Add chicken to a large stockpot (at least 6 quarts). Wash and roughly chop vegetables (no need to peel) and add to the pot. Add herbs, salt, and peppercorns. Add enough water to cover chicken and vegetables, about 12 cups.
Cover, set over high heat, and bring to a boil. This can take as long as 20 minutes, depending on your stove efficiency.
Once boiling, reduce heat to low and simmer for 2 to 3 hours, or longer as desired.
Turn off heat and let cool slightly. Strain stock into containers, or strain into a large bowl and portion from there.
Let cool to room temperature, then store in the refrigerator for up to 4 days or freezer for 6 months, until ready to use.
Notes
If freezing, make sure to leave 2 inches of headspace in containers to allow for expansion and prevent containers from cracking.