Homemade Chicken Broth is such a simple thing to make for yourself, and you'll use it in so many different recipes. Learn how to make chicken broth and start making those delicious soups!
Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.
2 5-pound young roasting chickens (whole), 6 quarts cold water, 3 large yellow onions, 1 head garlic, 6 carrots, 4 stalks celery with leaves, 2 tablespoons herbes de Provence, 4 dried bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablepoon kosher salt, 1 tablespoon soy sauce
Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.
Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
After removing the meat from the bones, place the bones and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
Continue cooking the chicken broth another 1½ hours.
While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
After the broth is finished cooking, strain it through a colander, and discard the remaining solids.
Refrigerate the broth overnight, then remove the surface fat the next day.
The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
Keep the broth refrigerated and use within 3 days, or pour into freezer containers (or zip-top bags) and freeze up to 3 months.
Enjoy!
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Notes
Yield: 19 cups chicken broth and 4 cups cooked chicken.Inspiration: Ina Garten and Jacques Pepin.Storage:Refrigerate chicken broth for 3 days. Freeze up to 3 months.