When I was young, I assume everyone made their own broths and stocks for soups and other recipes but I remember one Thanksgiving I was helping my mom grocery shop and noticed canned chicken stock. I was excited and told my mother she could save a step by using this instead of making her own. She didn’t take my suggestion and it wasn’t until I made Thanksgiving dinner myself in college did I understand why. Making your own broth and stock not only has a a better flavor but you also have the knowledge of knowing what is in your food. So here’s a homemade broth for you, if I gave you my mother’s recipe she would kill me. Feel free to play around and tinker with some of the items below.
What I Used:
- 4lb whole chicken, cut into pieces or 4 pounds of chicken leg quarters
- 1 small carrot, peeled and roughly chopped
- 1 small onion, root end trimmed, peeled and chopped
- 1 stalk celery, roughly chopped
- 3-4 cloves of garlic, peeled and sliced (You can use less if you don’t enjoy garlic as much as I do)
- 3 sprigs fresh thyme (optional)
- 4-6 sprigs fresh parsley
- 3 bay leaves
- 1/2 tablespoon of peppercorns, whole
- 1 teaspoon of sea salt (optional)
- 4-5 quarts of water
What to do:
- Combine your chicken and all other ingredients into a large stockpot. Bring to a boil over high heat.
- Reduce the heat and simmer, uncovered, for 2 hours. Occasionally, you may want to skim the surface to remove any foam and fat that forms on the surface.
- Remove from heat and let cool a little.
- Strain the contents through a fine mesh strainer into a clean container.
- If not using right away, let liquid come to room temperature and remove any extra fat from the surface.
- Before you place in an airtight container and then into the fridge or freezer, make sure your broth is completely cooled.