Best 4 Homemade Chicken Broth Recipes
Homemade chicken broth is a flavorful and versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It is also a great way to use up leftover chicken bones and carcasses. Making your own chicken broth is easy and only requires a few simple ingredients. The process is simple: simmer chicken bones and vegetables in water for several hours, then strain the broth to remove the solids. The resulting broth can be used immediately or frozen for later use.
Here are our top 4 tried and tested recipes!
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
PRESSURE-COOKER HOMEMADE CHICKEN BROTH
There's nothing better or more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you're using it in. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
RICH HOMEMADE CHICKEN BROTH
This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.
Provided by Semigourmet
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h50m
Yield 20
Number Of Ingredients 12
Steps:
- Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
- Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
- Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.
Nutrition Facts : Calories 77.6 calories, Carbohydrate 2.3 g, Cholesterol 18.7 mg, Fat 4.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 55.9 mg, Sugar 0.8 g
HOMEMADE CHICKEN BROTH
Steps:
- Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
Tips:
- Use a variety of vegetables: This will give your broth a more complex flavor. Some good options include carrots, celery, onions, leeks, garlic, and turnips.
- Roast your vegetables before adding them to the broth: This will caramelize the vegetables and add a deeper flavor to the broth.
- Use a good quality chicken: A free-range or organic chicken will have a better flavor than a conventionally raised chicken.
- Simmer the broth for at least 2 hours: This will allow the flavors to develop and deepen.
- Strain the broth before using it: This will remove any solids and make the broth smooth.
- Season the broth to taste: Add salt, pepper, and other herbs and spices to taste.
- Store the broth in the refrigerator for up to 5 days or in the freezer for up to 6 months: It can also be canned for longer storage.
Conclusion:
Homemade chicken broth is a delicious and versatile ingredient that can be used in a variety of dishes. It's also a great way to use up leftover chicken bones. With a little planning and effort, you can easily make your own chicken broth at home. So next time you're looking for a flavorful and healthy addition to your cooking, give homemade chicken broth a try.
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