Homemade Chicken Broth
Jackie Cooks & Drinks
For my broth, I brown some chicken quarters (the left over meat is pretty solid in either, yes you guessed it, soup or chicken salad!) in either olive oil or chicken fat, and this really adds to the flavor of the broth.
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Prep Time 5 minutes mins
Cook Time 10 hours hrs
Total Time 10 hours hrs 5 minutes mins
Course Soup
Cuisine American, Jewish
- 3-4 chicken leg quarters
- 2 tbsp chicken fat can sub extra virgin olive oil
- 4 carrots, chopped
- 3 stalks celery, chopped
- 2 onions, peeled and chopped
- 1 leek, cleaned, chopped, and whites + dark leaves removed
- 10-15 black peppercorns
- 1 bay leaf
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 tbsp kosher salt, more to taste
In a large dutch oven or large stock pot on medium low heat, heat some oil or chicken fat.
Brown the chicken quarters on each side, til nice and golden, about 5 minutes on each side. Remove from the pot, and set aside.
Add all of your chopped vegetables and saute for a couple of minutes. Add the chicken back into the pot, as well as the herbs, pepper, and salt (fresh and dried).
Add water to the pot; the amount will depend on your pot size but 8-10 cups of water is a good amount.
Bring to a boil then reduce to a low simmer for a minimum of 8 hours. I usually cook this for 10-12 hours.
Strain the liquid through a large sieve into a large gallon size container. Be sure to reserve the cooked chicken pieces and set aside to use in chicken salad, chicken soup, enchiladas, etc! If you have a fat skimmer, use it when the fat comes to the top of the pot while the broth is cooking. However, I prefer to refrigerate the soup as the fat solidifies at the top. This makes it SO much easier to remove the fat.
Store in mason jars, in the freezer, for up to a few months, so you always have broth in a pinch!
Keyword bone broth, broth, chicken, chicken broth, homemade broth