• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Homemade Chicken Broth

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 lg Stewing chicken (5 or 6
  • Lbs)
  • Or 2 smaller roasting
  • Chickens (2 1/2 - 3 lbs ea)
  • Quartered
  • 4 lg Carrots cut into chunks
  • 1 lg Onion -- quartered
  • 60 ml Unpeeled garlic
  • 10 Black peppercorns


Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart,
neck and gizzard (reserve liver for another use); bring to a boil over high
heat. Skim impurities from the surface. Reduce the heat to medium-low and
add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1
1/2 hours, skimming as necessary. Strain the broth through a fine sleve set
over a bowl. Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in the
refrigerator for up to two days or in the freezer for up to six months.)

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