How to make Chicken Broth

(In 10 simple steps)

Even though broth and stock can be used interchangeably in recipes, they are different from each other. Stock is made by simmering bones for a period of time. While broth is made using meat and bones, simmering away.

There is nothing quite like having freshly made broth around the home. Cooking with broth is essential for many dishes. Broth is used many recipes, like soups and sauces.

In my house I try to use all the parts of the vegetable, including the peels. In my freezer there is a bag marked “stock ingredients” and many of my vegetable peels end up in that bag, if they do not go to the compost. The best type of vegetable scraps for chicken broth are onion skins, carrot peels, and celery ends. Also, after I have chopped up and used the leaves of a bunch parsley or thyme I throw their stems in the stock ingredient bag as well.

The other scraps that get tossed into the stock ingredient bag are of course chicken parts. My freezer bag includes chicken leg bones, back bones, and whatever parts of the chicken I did not use in the recipe that day.

All it really takes to make a good chicken broth are chicken, vegetable peelings from the kitchen, seasonings, water, and time. Many people are a bit apprehensive to make their own broth because it seems complicated, but I will show you a way that is simple and uses vegetable scraps. My method will reduce clean up time by using cheesecloth instead of straining the broth traditionally.

1. Measure out the cheesecloth and cut to size, make sure there is enough to wrap up the stock ingredients.

2. Lay out stock ingredients.

3. Wrap the cheesecloth over stock ingredients.

4. Tie with kitchen string to make a bundle.

5. Place bundle, chicken, bay leaves, and peppercorns in a large pot.

6. Pour water over the ingredients. Make sure there is enough water to cover the ingredients. Bring pot to a boil. Reduce heat to simmer.

7. Simmer broth for 3 hours, uncovered. Remember to skim the foam as needed.

8. Take out stock ingredient bundle, bay leaves, and peppercorns out of pot. Be careful, it will be hot.

9. Take chicken out of pot and set aside. When chicken pieces cool enough to handle remove meat from bones and use in soups or other dishes.

10. Use the broth according to recipe directions, salt the broth to your preference.

Chicken Broth Recipe

Yields 4 cups

Specialty Kitchen Items Needed: Cotton Cheesecloth and Kitchen String

Prep Time 5-10 min

Cook Time 3 hours

Directions

Measure out the cheesecloth and cut to size, make sure there is enough to wrap up the stock ingredients.

Lay out stock ingredients.

Wrap the cheesecloth over stock ingredients.

Tie with kitchen string to make a bundle.

Place bundle, chicken, bay leaves, and peppercorns in a large pot.

Pour water over the ingredients. Make sure there is enough water to cover the ingredients. Bring pot to a boil. Reduce heat to simmer.

Simmer broth for 3 hours, uncovered. Remember to skim the foam as needed.

Take out stock ingredient bundle, bay leaves, and peppercorns out of pot. Be careful, it will be hot.

Take chicken out of pot and set aside. When chicken pieces cool enough to handle remove meat from bones and use in soups or other dishes.

Use the broth according to recipe directions, salt the broth to your preference.

Chicken broth will keep for 3-4 days in the fridge.

Broth freezes well. If you have extra broth you do not need right now, make sure to pop it in the freezer in an airtight container or heavy duty freezer bag.

They key to making chicken broth a golden color is using yellow onion skins.

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