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.