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Homemade Chicken Broth

For the best broth, use bones from a roasted chicken. The more bones, the better the broth. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 cups
Author Jeanne Rogers - FlosKitchen.blog

Ingredients

  • 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

Instructions

  1. Place all ingredients in a large stockpot. Add enough water to just cover everything.

  2. Bring to a boil then turn heat down and simmer covered for 1 to 2 hours.  Stir occasionally. 

  3. Once broth has desired flavor, remove from heat and allow to cool. Using tongs or a slotted spoon, remove bones and vegetables.

  4. Strain broth though a fine mesh strainer. Transfer to airtight containers for freezing. 

Recipe Notes

Broth may be stored in the refrigerator for 3 to 4 days. It will keep in the freezer for up to 6 months.