Chicken Broth

Here is a post duplicated from my other blog, Simply: Home Cooking – it seemed appropriate since so many of the recipes here call from chicken broth!

Chicken broth is definitely a staple you’ll want to have on hand if you’re not vegetarian, and yes, there are fairly healthful canned and boxed versions out there; however, the best is (of course!) homemade from scratch. It does take about an hour and a half to cook, but once everything is in the pot, it’s pretty much hands off.

Makes approximately 1/2 gallon.


  • bones from 2 chickens
  • 1 large onion, peeled and cut into eighths
  • 2 medium carrots, cut into 1” sections
  • 2 stalks celery, cut into 1” sections
  • 3 parsley stems
  • 3 sprigs thyme (or just the stems)
  • 5 peppercorns
  • 1 bay leaf


  1. Put all the ingredients into a large soup pot, then cover by about 1” with cold water.
  2. Cover the pot and bring to a boil over high heat.
  3. Immediately reduce to a slow simmer, cover only partially, and let it cook for 1.5 h.
  4. Strain the soup into a clean pot or large bowl, cool to room temperature in a sink full of ice water, then refrigerate in tightly covered containers.

do ahead:

  • The broth will keep up to 2 weeks in the refrigerator.
  • Once the broth has been in the refrigerator long enough to reach about 40ºF, you can place in the freezer in airtight containers. It will keep up to 6 months frozen.


What I particularly like about this version is that it can also be made with “recycled” ingredients: in the freezer in 2 large airtight containers labeled “soup bones” and “soup veg” I save the bones from chickens that I cut up for boneless dishes and even bones that have been roasted, too; onion tops, tails, and outer layers; celery bottoms and leaves; carrot peels, tops, and tails; parsley and thyme stems. Food recycling at its finest!

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