Homemade Chicken Broth
Easy and very nutritious chicken broth, made in one pot. You'll get the bone broth and cooked shredded chicken out of this. Great starting point for many recipes!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken, whole or cut into pieces (We had the butcher remove the skin)
- 2 large carrots, thickly sliced
- 2 onions cut into wedges
- 1 bunch fresh herbs of your choice, I like parsley or coriander
- 1 head garlic, roughly chopped
- 2 large celery, roughly chopped
- 1 parsnip roughly chopped (optional)
- 2 bay leaves
- 3 star anise
- 2 cinnamon sticks
- 10 whole black peppercorns
- 4 pieces whole cardamom
Instructions
- 1
Place all the ingredients in a large pot, then add enough water to just cover everything.
- 2
Bring to a boil over medium heat, then reduce to a simmer.
- 3
Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours.
- 4
Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth.
- 5
Remove all the aromatics and vegetables and discard. Set chicken aside to cool until you can handle it, then shred the chicken meat off the bones. You can use this immediately, refrigerate for 3-4 days, or freeze for 4-6 months.
- 6
Let the broth cool slightly then store in refrigerator for 8 hours or overnight. After chilling, skim the fat off the surface, and your broth is ready to be used, or refrigerated in a tightly stored container for 3-4 days, or frozen for 6 months.