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Homemade Chicken Broth
Sauce

Homemade Chicken Broth

36 h 40 minServes 12Nutri-Score B€
from @reidhomestead2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • chicken carcasses (from rotisserie or cooked chickens, saved in the freezer)Meat2 pieces
  • chicken feet (rinsed)Meat6 pieces
  • chicken necks (rinsed)Meat3 pieces
  • carrots (roughly chopped)Produce2 pieces
  • onion (quartered)Produce1 piece
  • celery stalks (roughly chopped)Produce2 pieces
  • apple cider vinegar (a splash)Pantry15 ml
  • saltSpices10 g
  • black pepper (ground)Spices3 g
  • garlic (cloves, smashed)Produce8 pieces
  • bay leavesSpices3 pieces
  • water (cold, to cover)Other3 litres

per serving

Nutrition

36kcal

Carbs
2 g
Proteins
4 g
Fat
2 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Stockpot
  • Colander
  • Sieve

step by step

Method

  1. Save the carcasses

    • Keep chicken carcasses and bones in a bag in the freezer until ready to use.
    • Use carcasses from rotisserie chickens or from a whole chicken you cooked.
    Step 1

  2. Load the pot

    • Place the carcasses, chicken feet and necks in the slow cooker or stock pot.
    • Add the carrots, onion and celery.
    Step 2

  3. Season and cover

    • Add a splash of apple cider vinegar, salt, pepper, plenty of garlic and bay leaves.
    • Cover with cold water.
    Step 3

  4. Cook low and slow

    • Cook on low heat, keeping the broth at a gentle simmer.
    Step 4

  5. Pull the birds and debone

    • Remove the chickens from the pot and debone them.
    • Keep the meat for another use and return the carcasses to the pot.
    Step 5

  6. Continue cooking

    • Keep simmering for another 12 hours, then a third 12 hours, up to 36 hours total.
    • The broth is ready when the bones break apart easily.
    Step 6

  7. Strain the broth

    • Strain the broth through a colander and fine sieve.
    • Discard the solids and keep the clear, nutrient-rich broth.
    Step 7
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