How to make a Classic Chicken Broth

Just the thought of making chicken broth after a big Sunday night supper may make you exhausted, but it’s actually quite simple and uses only a few ingredients. Here’s how to make a delicious golden coloured chicken broth even your mother-in-law would be proud to eat!

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So you’ve just survived another Sunday night supper with your family and the roast chicken was delicious!

Once the meal is done and you’re too chicken to face your kids on the Nintendo yet again, grab the chicken and your big ‘ol glass of wine and excuse yourself from the table.  Once in the safety of the kitchen pick off any meat you want to save for leftovers for the next day and store them in the fridge.  Go ahead!  Use your fingers! Pick out the best bits and pop them in your mouth; even though you just ate a huge meal with extra ice cream on your pie for dessert and that front button on your pants is about to pop off and fly across the room.  You’re tired, you cooked well (no matter what your kids say about the green beans) and you deserve it!

How to make a classic Chicken Broth


After you have cleaned all the meat from the bones, toss the skin and bones and any parts of the bird you don’t want to eat into a roaster.  Roast the bones at 400F for half an hour until they are a deep golden brown.  Don’t skip this step!  Roasting the bones gives the broth a stronger flavour and a nice golden colour.

Not ready to join the rest of the family yet?  I find this is a good time to make a chicken pot pie from the rest of the leftovers or clean up the rest of dinner and wash the dishes.  Love your family?  Make the kids do the dishes!

Transfer the roasted bones, bits and any drippings into a large pot.  Add the carrot, celery stick, bay leaf, salt, and pepper corns.  Cut the onion in half and add it to the pot with the skin on.  The skin will add to the golden colour of the chicken broth.

Add just enough water to the pot to cover the bones and vegetables.

Bring to a boil then cover and reduce the heat to low.  Simmer for 2 hours.  You can’t be a chicken any more!  Time to go play a game of SuperMario with the kids.

You whooped their butts at SuperMario now it’s time to strain the chicken broth.  Chuck the bones and veggies into the garbage.  They are sapped of their flavour.

Seal the chicken broth in jars, freeze, or store in the fridge up to one week.  It’s always great to have some chicken broth on hand for your favourite recipes.

Pour hot broth over homemade noodles for an extra delicious homemade chicken noodle soup, or use the chicken broth in this kung pao soup!  I also use chicken broth instead of water to make rice, stews, gravies and even put it in my spaghetti sauce!

Classic Chicken Broth

Making chicken broth after a big Sunday night supper may seem exhausting, but it’s actually quite simple and uses only a few ingredients. Here’s how to make a delicious golden coloured chicken broth even your mother-in-law would be proud to eat!
Course Soup
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings 12 cups
Author Charlene

Ingredients

  • 1 chicken carcass bones, skin, drippings and any bits you don't want for leftovers
  • 1 carrot
  • 1 onion cut in half with the skin on
  • 1 celery stick
  • 1 bay leaf
  • 1 Tbsp salt
  • 1 Tbsp peppercorns

Instructions

  1. After you have cleaned all the meat from the bones, toss the skin and bones and any parts of the bird you don't want to eat into a roaster. Roast the bones at 400 for half an hour until they are a deep golden brown. Don't skip this step! Roasting the bones gives the broth a stronger flavour and a nice golden colour.
  2. Transfer the bones into a large pot. Add the carrot, celery stick, bay leaf, salt, and pepper corns. Cut the onion in half and add it to the pot with the skin on. The skin will add to the golden colour of the broth.

  3. Add just enough water to the pot to cover the bones and vegetables.

  4. Bring to a boil then cover and reduce the heat to low. Simmer for 2 hours.

  5. Strain. Chuck the bones and veggies in the garbage.

  6. Seal in jars, freeze, or store in the fridge up to one week.

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