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A glass container filled with chicken broth and surrounded by celery, thyme, rosemary and lemon

Chicken Broth

Sinmi
An easy recipe for making chicken broth at home. This chicken broth is great because it is a flavor base that makes other meals are quick.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients
  

  • 3 Pounds Chicken Bones
  • 1 Onion (large)
  • 1 Leek (large)
  • 2 Garlic bulbs
  • 2 Carrots
  • 2 inches Ginger
  • 6 Sprigs Fresh Thyme or 1 tbsp of dried thyme
  • 1 tbsp Parsley
  • 1 Lemon

Instructions
 

  • This step is optional. I like to brown off the chicken bones before I use them. The browning of the bones allows the fat on the bones to rendered off in a pan. I collect this fat for roasting vegetables and other recipes
  • The vegetables in this broth don't have to be finely cut. The onion, garlic and ginger and lemon can be halved. I cut the carrots and leeks into chunks. Also, note that  I often only use the green bits of the leek for making broth.
  • Arrange the vegetables, herbs and chicken bones in a large stockpot. I usually cook mine in 4.5-quart pot pan. Arrange the vegetables and chicken bones in the pot, and fill up with water. Then bring up to a boil.
  • Once the water in the pot is boiling, I turn down the heat to a simmer, and then I start the clock.  I'll usually let the broth simmer for about an hour after it comes to a boil. Let it cool down completely before attempting to strain out the liquid.
  • If you have a bit of fat floating on top, this can be captured by putting the broth in the freeze let fat solidify. Then the solid fat can be picked off the broth. I usually don't have this issue since I render the fat off before making the broth