Homemade Chicken Broth Recipe

“There are sooo many ways to do this where you will end up with liquid gold. Save chicken scraps and bones in the freezer, same with veggie scraps (carrots, herbs, onions, celery, etc.). Win win because you're eliminating food waste! I have also used a full chicken (such as Alison Romans recipe, linked here) or roasted the bones beforehand. But, when you have a full bag of scraps add to a pot, fill with water, and let simmer for several hours. Add veggies, my preference is celery, carrots, onions, parsley, and thyme. I also will add peppercorns and bay leaves. I have also seen some folks add a splash of vinegar. Skim the top from time to time, strain and voila. Salt to your liking. Depending on the size of your pot, you can make quite a bit. I drink cups of it and use it in all sorts of things. Soups of course, replace water with broth when making rice, pan sauces, etc. When I have broth simmering on the stove, usually on a cozy Sunday, all is well.”

“Changed my life. My cooking upleveled. I also feel like my whole family is healthier for it. And less waste! I keep separate bags in my freezer for chicken scraps and veggies. I always add dried mushrooms and kombu. Don't salt till you add it to something. Excellent. 100% recommend.”

“I buy chicken backs/bones specifically for stock or use the carcass of a roasted or rotisserie chicken. So easy and nourishing!”