Homemade Chicken Broth
This Homemade Chicken Broth is rich, comforting, and packed with real flavor — no store-bought carton can compare! Made with a whole chicken, fresh herbs, and simple vegetables, it’s a healthy, low-point staple you can use in soups, casseroles, sauces, and more. Perfect for meal prep and freezer storage, this easy broth adds incredible depth to all your favorite recipes.
Ingredients
- 5-6 pound roasted chicken carcass
- 3 large carrots roughly chopped
- 3 large celery stalks roughly chopped
- 2 medium yellow onions roughly chopped
- 4-5 large cloves garlic peeled and smashed
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- 1 Tbsp whole black peppercorns or ½ t. ground pepper
- 1 tsp coarse sea salt
- 2 whole bay leaves
- 12 cup water
Instructions
- Place chicken carcass to a large stock pot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ - 4 hours, stirring occasionally.
- When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer term storage or store in the refrigerator for several days before using. Enjoy!