Homemade Chicken Broth




  1. Place chicken, veg and herbs in a big stockpot. Put enough water in to completely cover all chicken and vegs – I used 8-10 cups
  2. Cook on high heat until you begin to see bubbles. Do not boil. Turn down so stock maintains a slow gentle simmer.
  3. Skim the surface when you see fat rising every hour or so
  4. Continue simmering uncovered for 6-8 hours. You will need to add water each time you see the carcass or veggies. I end up using 16 or more cups by the time it was done. Don’t be afraid to add more water unless you want a really condensed chicken broth. the longer it simmers the deeper the flavor will become
  5. When the broth has cooled a bit, strain it into another pot, discarding all the solids
  6. You can refrigerate the broth for up to a week or freeze it for later use