Chicken Broth

Learn how to make chicken broth at home - ditch the store-bought boxes! Add flavor and richness to recipes with this homemade chicken broth.

3-4 pounds bone-in chicken thighs and legs wings, backbone, and neck can also be used
1 medium onion quartered
3 medium carrots cut into chunks
3 medium celery stalks cut into chunks
3 garlic cloves peeled
5 sprigs parsley
2 sprigs fresh thyme or ½ teaspoon dried thyme
2 bay leaves
1 teaspoon black pepper
2 teaspoons salt
10 cups cold water more as needed to cover

Place the chicken pieces, vegetables, garlic, herbs, salt and pepper in a large stock pot or dutch oven. Pour in enough water to cover and bring to a boil over medium-high heat.
Immediately reduce heat to low; skim off and discard any foam.
Simmer uncovered, for 1-4 hours, skimming off foam as needed. The longer it simmers, the more flavor it will develop.
Remove the chicken and set aside until cool enough to handle.
Strain the broth through a large mesh strainer to remove the vegetables, herbs and any leftover bits or bones.
Store the cooled broth in airtight containers in the refrigerator for up to 4-5 days or in the freezer for 2-3 months.

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