Tuesday, September 7, 2010

Homemade Chicken Broth

So if you are looking for exact measurements, this is not the post for you ;) but keep reading anyway. I greatly dislike paying large amounts of money for flavorless chicken stock in the store. And guaranteeing that it is gluten-free is another thing. So I've decided to make my own. I've frozen and canned it and find benefits to both methods. More on that later. Let's start at the beginning.

First I start with 1 onion, 2-3 stalks of celery, and 3 carrots (all roughly chopped) in a large stock pot with a bit of olive oil. Over medium heat, I soften the veggies and let the little bits of brown bits (caramelized goodness) collect on the bottom, stirring occasionally.

At that point I add 2 cups of water and use a wooden spoon to loosen any of those bits and color from the bottom of the pan. Then I add chicken bones (just the ones left over from dinner) and another 14-22 c of water to the pan. Season with 3 t of salt and 1 t of pepper.

Bring the pot to a rolling boil and then reduce to medium-low heat. Stirring occasionally, allow to simmer 2-3 hours.

When it's finished you have a beautiful broth. Strain out the veggies and bones and allow to cool completely, and refrigerate. You can freeze it in jars (be sure the lid isn't closed tightly because the jar with break - not that I learned by experience or anything), 1/4 c portions in muffin tins (pop out and store in freezer bags), or can it.

For canning, reheat the broth and pour into a hot jar. You'll need to process it by using a pressure cooker. I learned the hard way that hot water baths don't kill the bacteria and you end up with nastiness in a jar.

This is any easy production following dinner. I through everything in the pot after dinner and let it simmer away for the evening. I stash it away in the fridge and then either can it or freeze it the next day. It costs almost nothing and is a great way to use up those wilting veggies left in your refrigerator door.

At this cost I use it to cook rice in and sometimes pasta. Bring on the soups now at half the cost.

** Note: Another great way to make broth is not only to use the bones, but a the chicken on the bone. That will give you the richest possible broth. In the winter I do this method. But while the weather allows, I would much rather eat grilled chicken.


  1. J - I tried this once, and it made a beautiful broth as well - roast the bones in the oven first - then put it in the stock pot. Makes a much darker broth, and changes the flavour up. Enjoy your recipe blog!! Great job!

  2. how long does it last canned? i might just try this... sounds tasty! :) better than the salty stuff you buy at the store :).

  3. Michelle - thanks for the tip.
    Schwadette - I really don't know how long it lasts because mine doesn't last that long!! I searched for an answer for you at didn't give any amount of time, but they recommend the pressure cooker canning method.


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