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Homemade chicken broth is your secret weapon: it conveys outsized flavor while efficiently using those leftover vegetables languishing in the back of your refrigerator. The key ingredient, chicken backs or, better yet, the bones left from the last time you prepared chicken, are inexpensive, even if you do purchase them directly from the butcher counter. 

Makes 16 Servings Show Detailed Pricing

  • about 7 quarts of water 
  • 1 pound chicken backs or leftover bones
  • 5 carrots, peeled and finely chopped
  • 1 large potato, chopped
  • 2 large onions, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
prep time: 15 minutes
cook time: 2 hours

  1. Preheat the oven to 450 degrees. Fill an 8-quart soup pot about 3/4 full of water (about 6 quarts) and bring it to a boil on high heat.  
  2. While waiting for the water to boil, place chicken backs (or bones) on a roasting pan, sprinkle them with a pinch of salt and pepper and roast them until they turn golden brown, about 10-15 minutes (less time for the bones).
  3. Once the water is boiling and the chicken nicely roasted, add all the ingredients to the pot.
  4. Lower heat to medium and add more water to the pot so it comes up to about 2 inches from the top.  Cook uncovered, adjusting heat as necessary to maintain a low simmer for 2 hours, or until the broth has reduced by about half.
  5. Add additional salt to taste.
  6. Strain the broth through a colander and discard the bones and vegetables. Allow broth to cool before skimming any fat from the surface.

Notes:

    • You can use a comparable amount of clean carrot peel scraps or carrot shavings from a juicer instead of whole carrots if you don't have any.
    • Chicken backs have some meat on them, which will add flavor to the broth. If using leftover chicken bones, you want some with a little meat on them. 
    • This should yield about 4 quarts of rich, flavorful broth. Drink it straight up or use it as a base in our soup recipes and other dishes calling for chicken broth. It freezes well too. 


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