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Homemade Chicken Broth Recipe

Homemade Chicken Broth  Recipe - 4 quarts


3-4 pounds chicken, cut up, plus 2 additional whole chicken breasts

1 large onion, peeled and quartered

2 carrots, peeled

2 garlic cloves, peeled

1 tablespoon chopped fresh basil leaves

1 tablespoon salt

1/2 teaspoon pepper

5 quarts cold water


Wash chicken parts and put all except the breast meat into an 8-quart stockpot. Add onion, carrots, garlic, basil, salt, pepper, and enough water to cover (add additional water if necessary so that the chicken parts are totally covered by 1-2 inches of water). Heat gradually to boiling point, add whole chicken breasts. Reduce heat to simmer and cook 20 to 30 minutes, or until breast meat is tender. Remove chicken breast. Cool slightly. Reserve breast meat in refrigerator for later use in sandwiches, salads or other dishes.


Simmer remaining chicken, partially covered with a lid, so that steam can escape, for 2 to 2.5 hours, or until chicken is tender and pulls away from the bone. Strain. Remove meat from bones (save meat for later use unless it's way too greasy). Refrigerate broth overnight, fat will float to the top. Skim and discard the fat. Return broth to stockpot. Simmer, uncovered, 1 hour, or until broth is reduced by about one-fourth. Test seasonings. Sparingly add salt, if needed. Use broth at once, or store refrigerator or freezer for later use.

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