Homemade Chicken Broth

Course Soup

Cuisine American

Prep Time 10

Cook Time 4

Cooling Time: 8

Total Time 12 10

Servings cups +/-

Author Pam - For the Love of Cooking

6 cups of water
Carcass from a roasted chicken skin removed (plus ALL leftover bones including wing, drumstick, and thigh bones)
6 raw chicken wings (3 drummettes & 3 flats) optional, but it makes the broth so much better!
2 stalks of celery chopped into thirds
1 large carrot chopped into thirds
1 green onion chopped
1 small yellow onion quartered
7 garlic cloves
A handful of Italian parsley
2 bay leaves
2 tsp chicken base or bouillon
2 tsp fresh peppercorns
Coarse sea salt to taste

Fill a large stockpot or large Dutch oven with water.
Remove most of the skin and fat from the bones/carcass, then place the large pot of water.
Add the raw wings, chopped celery, carrot, onion, green onion, garlic, parsley, bay leaves, chicken base or bouillon, peppercorns, and coarse sea salt.
Cover with a lid and simmer, stirring occasionally over low heat for 3-4 hours or longer if desired.
Strain the vegetables and bones through a fine sieve or fine strainer, then discard them.
Place the strained broth in a large bowl and cover. Place it into the refrigerator overnight to allow the fat layer to settle.
In the morning, remove the lid, and scoop out and discard the layer of fat on top.
Store in an airtight container in the refrigerator for 3-4 days.
If you don't use the broth immediately, pour it into a freezer zip-lock bag and freeze it for up to 6 months. Enjoy.