How to Make Chicken and Veggie Broth
I roast so many chickens I have no idea why it took me so long to post about making homemade broth! Chicken broth is easy to make, requires little planning and of course it tastes better and is far more beneficial to your health than store bought. It’s also cheaper.
Servings 12 cups
Ingredients
Note: if making veggie broth, follow the instructions below omitting the chicken bones and apple cider vinegar
- 1 chicken frame, leftover bones and giblets (from roasted or rotisserie chicken, if using a store bought rotisserie chicken ask butcher for giblets)
- filtered water, enough to cover chicken with a few inches over the top
- 1 T apple cider vinegar
- 1 T whole pepper corns
- 1 T herbs de Provence
- 3 large cloves garlic, peeled
- 4 carrots, cut into thirds
- 1 yellow or white onion, peeled and quartered
- 4 stalks celery. cut into thirds
- 3 pinches sea salt
Instructions
- (if making veggie broth, leave out the chicken and apple cider vinegar, then follow the rest of the instructions)After roasting and carving a chicken place chicken frame, leftover bones form your meal and giblets in a stock pot.
- Place enough filtered water in the pot to cover the chicken frame with an extra 3-4 inches or so above.
- Add 1 Tablespoon apple cider vinegar. Sit down and eat your amazing roasted chicken dinner.
- After chicken carcass has soaked in vinegar water for an hour, add vegetables, herbs and spices (except sea salt).
- Turn flame on high and bring to a boil, then turn heat to low. Gently simmer with lid on pot. Go to bed and have sweet dreams. In the morning check your pot.
- I usually cook my broth anywhere from 18-24 hours. (Note: some people cook it as little as 8 hours or as many as 48. The longer you cook it the richer it becomes.
- If you decide to simmer it over 24 hours you may need to add some water if the water evaporates too much)
- When you are ready, turn off heat.
- Stir and allow broth to cool down a bit. When broth has cooled strain out solids. I like to place a mesh colander in a big bowl and pour broth through mesh strainer.
- Discard solids and season with sea salt to taste.
- When completely cooled pour into mason jars. If placing in freezer leave at least 2 " of air space at top of jar or it will crack.