This homemade chicken broth will keep in the fridge (in a mason jar) for up to three days.
Or, if you prefer, you could freeze it in portions for up to three months and take out some, whenever you need it. Just like you would bring out a can of that store-bought stuff; only way better! I have been making my own broth for quite a while now and I think it’s awesome. I know exactly what goes in it, and I can tweak the flavors if I want to. There are no preservatives or any ingredients that I don’t even know how to pronounce!
Ingredients
1 whole chicken (about 3lbs)
2 carrots, peeled and chopped into 1″ pieces
2 celery stalks, cut into 2″ pieces
1 yellow onion, cut into 1/2-inch wedges
salt
Freshly ground black pepper (or whole black peppers)
garlic cloves (optional)
Instructions:
Remove the skin from the chicken and discard it.
Rinse the chicken and put it in a large pot or Dutch oven. Add enough cold water to submerge the chicken (you’ll need approximately 5 quarts). Cover the pot, with the lid slightly ajar. Bring to a hard boil, then reduce the heat to let the chicken simmer gently. Cook until foam no longer rises (skimming any you see on the surface), about half an hour.
Add the remaining ingredients and simmer until the veggies start to soften and the chicken is completely cooked through, about 20 minutes.
Transfer the chicken to a large rimmed baking sheet. Let cool for a few minutes. (In the meantime, continue simmering the broth, partially covered.) When the chicken is cool enough to handle, pull the meat from the bones and shred it into bite-size pieces; discard any gristle or fat. Set aside the shredded chicken.
Return the carcass to the broth and simmer, until the veggies are completely soft and the flavor has intensified, approximately for another half hour. If needed, add water to keep the water level slightly above the solids all the time.
Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot. Gently press on the solids with a large spoon to squeeze out any remaining broth.
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Quick tip: There’s no need to peel the onion!