Easy Homemade Chicken Broth
Simple homemade broth recipe utilizing a leftover rotisserie chicken. This recipe is very flexible, feel free to add more vegetables if you have them and experiment with herbs as well.
Servings cups
Equipment
Ingredients
- 1 rotisserie chicken leftover scraps
- 2-3 ribs celery you can leave the leaves on
- 2 carrots or a handful of baby carrots
- 1 onion, medium
- 3 cloves garlic smashed or roughly chopped
- 10 peppercorns
- 1 heaping tablespoon kosher salt
- fresh herbs a few fresh sprigs of parsley, thyme, and a bay leaf. Rosemary and sage are also good. You can also use 2 teaspoons each of rosemary, parsley, and thyme.
Instructions
Preperation
- Trim any excess fat and skin off of chicken and place it in a pressure cooker or stock pot.
- Give the celery, carrots and onions a rough chop and add to pot. Add all remaining ingredients.
- Add water so it covers the ingredients by a couple inches. If using a pressure cooker, do not exceed the max fill line. In my pressure cooker, I add about 12 cups of water. In a stock pot, I generally add 12-16 cups.
Cook Broth
- Pressure Cooker: Cook at high pressure for 45 minutes and then do a natural release.
- Stove Top: Bring to a boil and reduce to a simmer. Simmer covered, stirring occasionally for 1-2 hours.
- Strain mixture to remove solids. Cool broth to room temp and then store in portioned containers in the freezer for up to 3 months, or in the fridge for about 5 days. Quantity varies, but it will reduce in volume after simmering.
Notes
- Store finished, cooled broth in an airtight container in the refrigerator and use within 3-4 days for best results.
Freezing Homemade Broth
- Food service containers are a great way to freeze broth. I put a piece of masking tape on it and label with the contents and date.
- Another favorite tool for frozen broth are my favorite Souper Cubes, which make it easy to freeze portioned amounts. I freeze into cubes and then transfer the cubes into Ziplock bags, an airtight container, or a vacuum sealed bag for longer term storage.
- To Defrost: Place containers of broth in the fridge a day ahead of time to thaw, or I add the frozen cubes directly into warm pots of soups and sauces to melt.
Nutrition
Calories: 101kcal, Carbohydrates: 2g, Protein: 14g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.003g, Cholesterol: 48mg, Sodium: 182mg, Potassium: 52mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 1702IU, Vitamin C: 2mg, Calcium: 7mg, Iron: 0.1mg
Calories: 101kcal
Cost: $5
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