There is no comparison between store-bought and homemade chicken broth especially using bones that have been roasted. I love the flavor you get from store-bought rotisserie chicken bones. Just toss leftover bones into a freezer bag and store them in the freezer until you’re ready to make broth. I like to use bones from about three chickens. Here’s the thing, for the broth to be really good, you have to have a lot of bones. This batch I have pictured below is actually a combination of turkey (yup, from Christmas) and chicken. It turned out with a deep, rich flavor. So worth the time.
Bone broth is becoming quite the heathy eating trend these days. Why? Well among other things, it contains glucosamine which helps protect your joints. It is a rich source of collagen which may help improve skin’s elasticity. The vitamins and minerals in the bones help to relieve joint and gut pain and boost your immune system. Grandma was right about chicken noodle soup to help cure a cold or the flu ’cause the broth didn’t come from a can.
I like to make a big batch and freeze it in 2 cup mason jars. Just make sure you leave room for expansion when it freezes. Homemade broth of course, is the perfect soup base, but I also love to use it instead of water for rice, quinoa, beans and farrow. There is nothing better to create a rich pan sauce with a dash of wine.
All you really need other than the bones are a couple of carrots, an onion, some celery and a bit of garlic. For spices, I like to use some sprigs of flat leaf parsley and a stalk of fresh rosemary. I also like using celery leaves. I find their flavor is stronger that the stalks so they are perfect for broth.
Place the bones in a large stock pot. Don’t worry if there is a bit of meat and skin. It’s all good. Scrub a couple of carrots and wipe off a few celery ribs. There is no need to cut anything up other than to maybe break things up so they fit in the pot. Slice the onion in half. No need to peel it. Throw in a couple of cloves of garlic. Now, and add just enough water to cover everything. The less water you use, the richer the flavor.
Bring it all to a boil and then drop it down to a simmer and cover the pot. Let it all cook for about an hour or two. Stir things around now and again.
Once you have a nice rich broth, turn off the heat and let things cool off a bit. Next, using tongs or a slotted spoon, fish out all the veggies and bones. One last step, pour the remaining liquid through a fine mesh strainer.
The broth will keep in the fridge for 3 to 4 days. Frozen in airtight containers, it will keep for about 6 months.
Homemade Chicken Broth
For the best broth, use bones from a roasted chicken. The more bones, the better the broth.
- Bones from about 3 chickens
- 2 carrots scrubbed
- 2 ribs celery
- 1 onion cut in half
- 2 garlic cloves
- 1 2 inch stalk fresh rosemary or 1 tbsp dry
- 4 sprigs fresh parsley or 1 tbsp dry
- 1 - 2 tsp salt
- 1 tsp pepper
- 1 tsp dried sage optional
Place all ingredients in a large stockpot. Add enough water to just cover everything.
Bring to a boil then turn heat down and simmer covered for 1 to 2 hours. Stir occasionally.
Once broth has desired flavor, remove from heat and allow to cool. Using tongs or a slotted spoon, remove bones and vegetables.
Strain broth though a fine mesh strainer. Transfer to airtight containers for freezing.
Broth may be stored in the refrigerator for 3 to 4 days. It will keep in the freezer for up to 6 months.