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Homemade Chicken Broth

A super simple, adaptable recipe that you can keep in your freezer or preserve by canning. There are many uses for homemade chicken broth - more than just soup!
Prep Time 20 minutes
Cook Time 2 hours
Author Chews and Brews

Ingredients

  • 4 chicken carcasses
  • 15 medium carrots chopped in chunks
  • 1 medium onion chopped in chunks
  • 1 garlic bulb peeled and chopped in chunks
  • Fennel root tops
  • Leek tops
  • Celery bottoms and tops
  • 1 Tbsp salt
  • 1 Tbsp fresh ground black pepper
  • 1 Tbsp basil dried
  • 1 Tbsp oregano dried
  • 3 bay leaves
  • Water - enough to completely cover ingredients about 10 cups

Instructions

  1. Add all of the vegetable pieces and scraps and chicken carcasses to a large stock soup pot.
  2. Fill the pot with water, enough to cover all of the ingredients.
  3. Add in salt, pepper, dried basil and oregano and bay leaves.
  4. Bring the broth to a boil and let simmer for about 2 hours.
  5. Strain all of the bones and vegetables out of the broth and use your broth how you would like, or store for later use in fridge (about a week), freezer (about 6 months) or can it (over a year).

Recipe Notes

Decrease or increase ingredients accordingly as to how many chicken carcasses you are using.
Use more vegetable scraps if you have them - almost anything will work and just add more flavour.