How to make Homemade Chicken Broth

Homemade Chicken Broth is something I make often. We use it in many of our recipes, especially soups and stews. It is way more flavorful than store-bought chicken broth and probably more nutritious. 

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Ingredients for Homemade Chicken Broth

12 pounds of chicken, with skin (approximately 2 medium fryers, cut up or 12-14 whole boneless chicken breasts)

4 quarts of water

3 tablespoons dried parsley flakes (or ½ cup fresh parsley)

2 teaspoons dried basil (or 1/3 cup fresh basil)

5 carrots, peeled and chopped

4 teaspoons sea salt

½ teaspoon fresh ground black pepper

Instructions for Homemade Chicken Broth

Combine all ingredients in a large stock pot of Dutch oven. Cover and heat to boiling.

Reduce heat. Allow to simmer until chicken is cooked through and tender (about 1 ½ hours). Remove from heat.

Strain broth through a sieve or cheesecloth (depending on how much of the herbs you want to keep in the broth).

Refrigerate until fat hardens and can be easily removed (If desired). Remove as little or as much fat as you like.

Broth is best when used fresh or shortly after making. It will keep in the refrigerator for 4-5 days or in the freezer for 4-6 months.

 Pour broth into freezer containers and place in freezer (6 one pint containers). I have used Mason jars, plastic containers, and freezer bags (leave 1 inch head space for larger mouthed containers and 1-1 ½ inch head space for smaller mouthed containers, such as Mason jars).

Meanwhile, cool chicken, remove and discard bones and skin.

Put chicken into (approximately) 6 1-pint containers, allowing 1/2 inch head space.  Seal containers and label with the date and contents.

Homemade Chicken Broth

2016-03-28 20:39:26

Homemade Chicken Broth is something I make often. We use it in many of our recipes, especially soups and stews. It is way more flavorful than store-bought chicken broth and probably more nutritious.

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Ingredients

1. 12 pounds of chicken, with skin (approximately 2 medium fryers, cut up or 12-14 whole boneless chicken breasts)
2. 4 quarts of water
3. 3 tablespoons dried parsley flakes (or ½ cup fresh parsley)
4. 2 teaspoons dried basil (or 1/3 cup fresh basil)
5. 5 carrots, peeled and chopped
6. 4 teaspoons sea salt
7. ½ teaspoon fresh ground black pepper

Instructions

1. Combine all ingredients in a large stock pot of Dutch oven. Cover and heat to boiling.
2. Reduce heat. Allow to simmer until chicken is cooked through and tender (about 1 ½ hours). Remove from heat.
3. Strain broth through a sieve or cheesecloth (depending on how much of the herbs you want to keep in the broth).
4. Refrigerate until fat hardens and can be easily removed (If desired). Remove as little or as much fat as you like.
5. Broth is best when used fresh or shortly after making. It will keep in the refrigerator for 4-5 days or in the freezer for 4-6 months.
6. Pour broth into freezer containers and place in freezer (6 one pint containers). I have used Mason jars, plastic containers, and freezer bags (leave 1 inch head space for larger mouthed containers and 1-1 ½ inch head space for smaller mouthed containers, such as Mason jars).
7. Meanwhile, cool chicken, remove and discard bones and skin.
8. Put chicken into (approximately) 6 1-pint containers, allowing 1/2 inch head space. Seal containers and label with the date and contents.

By Nelle Weaver-Farmgirl Paleo

Farmgirl Paleo http://www.farmgirlpaleo.com/