Homemade Chicken Broth
A clear, richly flavored chicken stock perfect for soups, sauces and risotto.
Simmer chicken, vegetables and herbs slowly to extract maximum flavor and nutrients.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 3 cloves
- Chicken Breast - 600 g
- Thyme - 2 sprigs
- Celery - 2 stalks
- Water - 2.5 l
- Parsley - 4 sprigs
- Onion - 2 pieces
- Carrots - 2 pieces
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bay Leaves - 2 pieces
- Olive Oil - 1 tbsp
Directions
Step 1
Heat olive oil in a large stockpot over medium heat.
Step 2
Add chopped onions, carrots and celery; sauté 5 min.
Step 3
Add chicken pieces and sear 3 min per side.
Step 4
Stir in garlic, cook 1 min, then pour in cold water.
Step 5
Add parsley, thyme, bay leaves, peppercorns and salt.
Step 6
Bring to a gentle boil, skim foam, reduce heat and simmer partly covered 75–90 min.
Step 7
Strain through a fine sieve, pressing solids to release liquid.
Step 8
Cool, then refrigerate up to 5 days or freeze 3 months.
Cook's Notes
Save leftover roast-chicken bones in the freezer and add them to the next batch for an even deeper flavor.
Nutrition Facts (per serving)
Comments
Povezani recepti
Creamy Potato & Leek Soup
35 min
Mushroom Barley Soup
55 min
Creamy Mushroom Chicken
40 min
Hummus
10 min
Falafel
40 min
Chicken Noodle Soup
35 min
Roasted Vegetable Lasagna
60 min
Vegetarian Mediterranean Flatbread Pizza
35 min
Date Syrup
70 min
Brazilian Condensed Milk Pudding (Pudim de Leite Condensado)
70 min
Povezani postovi
Chicken Breast: Lean Protein Powerhouse
Water: The Essential Element for Life and Health
Golden Milk: Anti‑Inflammatory Turmeric Latte
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Thyme: Fragrant Herb for Roasts, Soups & Marinades
Bay Leaves: Nutrition, Benefits and Uses
Pepper: The King of Spices