This is an easy and flavorful homemade chicken stock that’s perfect for any recipe calling for chicken stock or chicken broth.
Fresh chicken broth is magical for making soul-warming soups and unparalleled sauces. It makes a huge difference in enhancing any dish, especially risottos.
Once the broth has been prepared, you can decide whether to remove the excess fat or not. I think it adds a lot of richness and often leave a little bit of it behind. Once the broth has cooled the fat will float to the top and harden, making it easy to remove.
If you have a large stockpot, you can make a large batch of broth and freeze what you won’t use over the next days. Just make sure that before freezing you leave a few centimetres space from the top of the freezer container, as the liquid expands as it freezes. The broth should also be completely cooled before placing it the freezer. To thaw, place the container in warm water or in the refrigerator until ready to use. Then, simply said…enjoy!
Homemade Chicken Broth
- 1 medium organic whole chicken, ca. 1-1,5kg, cut into 8 pieces (or chicken pieces on the bone; such as thighs or legs)
- 3-4 celery ribs, roughly chopped (or 1/2 of a celery root, chopped)
- 2 carrots, quartered
- 1 small parsnip, roughly chopped
- 2 medium onions, quartered, trimmed and halved (no need to peel)
- 1 bulb garlic, halved (no need to peel)
- 8 whole black peppercorns
- 2 dried bay leaves
- handful of fresh parsley stems without leaves, rough chopped
- 1 1/2 teaspoons sea salt
- 3/4 cup dry white wine (optional)
Add all of the ingredients to a large stock pot. Add the wine to the pot and fill with cold water; enough to cover the ingredients by at least 2-3cm.
Bring the pot to a near boil. Skim froth using a spoon, then reduce the heat to a low, gentle simmer and cover with the lid slightly ajar (to reduce evaporation).
Simmer for 2 1/2 hours, skimming froth occasionally.
Remove chicken. While the chicken is still warm, remove the skin and meat from bones. You can use the meat for other purposes or freeze for another time.
Remove the vegetables and pour stock through a fine-mesh sieve into a large bowl; discard solids.
If using stock right away, skim off and discard any fat. If not, cool completely, uncovered, before skimming fat, then chill or freeze, covered.
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