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You are here: Home / Don't buy it / Homemade Chicken Broth

Homemade Chicken Broth

April 2, 2014 By cookingintherockies 11 Comments

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Lots of the good stuff to make amazing and healthy chicken broth!

Lots of the good stuff to make amazing and healthy chicken broth!

I am starting a new series on my website called “Don’t Buy It, Make It”. There are so many items that we can buy at the store but are so much better if you make them yourself. I rarely buy processed foods any more mainly because of all the added “crap” that goes into just about everything. The added benefit of making things at home, is you will save money. This giant batch of homemade chicken broth cost me about five dollars!

Here is a collage of the ingredient list from some store bought broth. Ick. Lots of added things that you just don’t need. Not sure what “chicken flavor” is and why do you need cane sugar? One brand even has MSG. One added benefit of making your own broth at home is that it is gluten free and your house will smell divine when it’s simmering away!

Ingredient lists from store bought broth

Ingredient lists from store bought broth


Homemade chicken broth is super easy, so easy in fact that I am not going to put it in recipe format! Next time you roast a chicken or buy a rotisserie chicken from the store, save the carcass (skin and all) (or put it in a zip lock bag and freeze it until you are ready to make broth). What’s great about this broth, is that you get to use all the root veges that you don’t ever know what to do with. They just add tons of flavor and make a really good broth!

Here is how you put it together. In a large soup pot, place chicken carcass (frozen is ok here), 1 large onion, 4-5 garlic cloves (peeled), a couple of stalks of celery, a few carrots (ends removed), 1 rutabaga, 1 turnip, 1 parsnip, 2-3 bay leaves, a bunch of parsley, 1-2 tbs salt (start with one and adjust to taste) 1-2 tbs pepper (pepper corns or ground, your choice). Cover with water, bring to a boil, lower temperature, cover and let simmer for at least 2 hours up to 3. After your broth is cooked and cooled, strain out all the solids and store in containers. I freeze mine so that I always have good chicken broth on hand to make whatever I need! This batch made eight quarts!

Ready for the freezer!

Ready for the freezer!

If you want to make vegetable broth, just leave out the chicken and triple the veges and make it the same way! Easy peasy!

 

 

 

Filed Under: Don't buy it, Gluten free, Make it, Recipes, Soups and Stews

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Comments

  1. Chris says

    April 16, 2014 at 7:27 PM

    Thanks for the reminder. I have about 3 lbs of wing tips in the freezer, I need to make some broth this weekend. I make stock more often than I do broth.

    Reply
    • cookingintherockies says

      April 16, 2014 at 8:07 PM

      This is actually really “stocky” all the veges make it really rich and flavorful!

      Reply
  2. Larry says

    April 4, 2014 at 7:52 AM

    Sounds like a good series to do Heather and your stock looks delicious. I smoked chicken the other day and pulled off the meat. Everything else went into a pot (no veggies) for smoky broth which works really well.

    Reply
    • cookingintherockies says

      April 4, 2014 at 8:02 AM

      Smokey broth! Interesting, I have never tried that. What do you use smokey broth for?

      Reply
  3. Holly says

    April 2, 2014 at 4:36 PM

    Great idea, Heather! The first time I made homemade brought I was surprised by the improvement in taste. I’ll have to try vegetable stock too.

    Reply
    • cookingintherockies says

      April 2, 2014 at 6:27 PM

      Im using homemade broth to cook a ham bone to make split pea soup! Extra favor!!!

      Reply
  4. Rocky Mountain Woman says

    April 2, 2014 at 3:17 PM

    I’m getting a cold, so decided to make chicken soup tonight. I’m going to give your broth a try.

    Thanks,

    RMW

    Reply
    • cookingintherockies says

      April 2, 2014 at 4:14 PM

      Oh darn! A cold is no fun! Hope you feel better quick! The broth should do the trick!

      Reply

Trackbacks

  1. Loaded Mashed Potato Soup - Rocky Mountain Cooking says:
    December 10, 2017 at 1:00 PM

    […] sense though. Butter and cream are the main components of mashed potatoes so when you whisk in some chicken broth you end up with a perfectly rich and hearty soup! I made it “loaded” by adding all the […]

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  2. Maple Bourbon Glazed Turkey - Rocky Mountain Cooking says:
    November 19, 2017 at 8:11 AM

    […] no matter your cooking method. It’s kinda hard to mess up a turkey if you add a lot of chicken broth to the pan while it cooks. That’s my secret and I have never had a dry bird even without […]

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  3. Not Your Average Chicken Soup - Rocky Mountain Cooking says:
    November 5, 2017 at 4:35 PM

    […] cups chicken stock (preferably […]

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