Homemade Chicken Broth
The best chicken broth comes from a long, slow simmer of bone-in, skin-on chicken parts - this process extracts collagen from the bones, which gives the final broth a rich body and flavor that you can't get from boneless cuts. Skimming the fat that rises to the surface during the initial boil is a critical step for a clean, clear final product.
Ingredients
- ~4 lbs bone-in skin-on chicken thighs and drumsticks
- ~12-14 cups cold water
- 5 medium carrots peeled and cut in half
- 5 celery stalks cut in half
- 1 large yellow onion ends removed, peel on
- 3 large garlic cloves peeled
- 2 bay leaves
- 2 tsp whole peppercorns
- Kosher salt to taste
Instructions
- Place chicken in large pot and cover with cold water.
- Bring to boil over medium heat and cook 10 minutes, skimming off foam and fat.
- Add carrots, celery, onion, garlic, bay leaves, and peppercorns.
- Simmer uncovered 5 minutes.
- Cover pot, reduce heat to low, and simmer gently 6-8 hours.
- Remove chicken and vegetables.
- Strain broth through fine-mesh colander.
- Season with salt to taste.
Notes
Store in refrigerator up to 3 days or freeze for longer storage.