I really enjoy making my own chicken broth or chicken stock. It is worth the time (if you have it) for soups, stews, and other recipies that call for broth as a base.
Homemade chicken broth ingredients can easily be adjusted to what you have or don’t have. Or, what you prefer. I have really been enjoying a little extra kick by adding a bit of a fresh jalapeno! Everything is all about the FLAVOR!!
Here are a couple of ways to change up your chicken broth:
- Jalapeno! I will use about one-quarter of a whole jalapeno. Be careful doing this with our bare hands! I cut the jalapeno and remove the core and seeds. (With gloves.)
- Dry white wine. I like adding a bit of unoaked chardonnay to my dishes. I feel it adds a bit of complexity to the overall flavor.
- Celery Leaves. Celery leaves are great to use in the stock rather than just tossing. They bring excellent flavor to the stock!
- Leeks. Adding a leek to your stock can also bring more flavor to the stock. I prefer to use the white part of the leek. I will slice the leek into thicker half moons. HERE is a quick video to show you how to clean a leek. But, I simply slice and rinse in a strainer.
- Nutritional Yeast. Nutritional yeast boosts a stock with more vitamins and protein. It also gives the stock more depth and a little color.
- Chili paste. More flavor. I discovered this was a great addition to my broth when I was trying to make Tom Yum soup. It isn’t spicy.
Homemade Chicken Broth
Easy, homemade chicken broth for soups, stews, and other meals
Servings: 10 Cups
Equipment
- 1 12 qt stockpot
Ingredients
- 1 whole chicken, giblet bag removed
- 14-16 cups water Amount varies
- 1 onion, peeled and quarted
- 2 large carrots, peeled and chopped
- 4-5 celery leaves
- 1 leek, washed and chopped
- 2 tsp garlic, minced
- 1/4 jalapeno, seeds removed and chopped Don't use your bare hands!!
- 1 cup mushrooms, chopped Or, one small container
- 1 cup white wine, dry
- 1 tbsp chili paste
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp herbs de provence Or, any blend with thyme
- 2 tsp Nutritional yeast
- 1 tsp turmeric
- 2 bay leaves
Instructions
- Wash, chop, add everything except the chicken and water to a 12 qt stockpot
- Add chicken and water to make sure the bird is covered and the veggies are mixed in around the bird. This may take more or less water than what is in the recipe.
- Bring contents to a boil. Let simmer for 45 minutes or until chicken is cooked. You can get excellent flavor in this stock by letting it cook longer.
- Remove the fully cooked chicken and continue to simmer the stock.
- Debone the chicken and add the bones back to the stock. You can cook this on high for 30 minutes or simmer for hours.
- Scoop out large pieces then use a mesh strainer or cheesecloth to strain the broth. Use immediately or put in the fridge overnight then gently spoon fat off the top.
- Broth can be used or frozen.
Notes
This is a very basic and easy recipe. Feel free to add other seasonings and spices! I also like onion powder, paprika, coriander, and parsley. I’ve been known to add some bell pepper too!
Terry, what isle in Publix do you find nutritional yeast. If it comes in various forms, which works best? Thx. Happy 4th🇺🇸