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!