Easy Homemade Chicken Broth

Homemade broth is really easy to make and can be made with whole chickens, leftover chicken bones, and/or veggie scraps. I keep a ziplock bag in my freeezer, and whenever I cut up a whole chicken I put the carcass in the bag. When the bag is full, I make a pot of broth!

As you cook the meat and bones many nutrients are transferred into the water when making broth. These nutrients include healthy fats, minerals, amino acids, and numerous vitamins such as vitamins B2, B3, B6 and B12, among others. Additionally, meats that are cooked in water are easier on the gut of someone who has digestive sensitivities.

Broth is a healing ingredient that can be consumed with or between meals. It is also a budget-friendly way to meal prep. When you want to make a soup, just grab a jar of stock from the freezer! Another benefit about making your own stock is that you can control the amount of sodium in it. Typically, broth or stock from the store has very high sodium content and if you are trying to limit your sodium intake, making your own can be a good alternative.

Ingredients:

1 antibiotic-free whole chicken

1 tbsp garlic powder

2 tbsp sea salt

2 tsp Freshly ground pepper

Water (about 1.5 gallons, or 24 cups)

Directions:

Place your chicken in the bottom of a large soup pot and cover with about 1.5 gallons of water. You want to make sure you have your chicken completely submerged. Add the garlic powder, salt and pepper.

Bring to a boil (this may take some time). Once boiling, put the lid on and reduce to a simmer. Allow the chicken to simmer for 1 - 1.5 hours (depending on the size of your chicken). If your chicken was frozen this step can take up to 3 hours.

Your chicken is finished cooking when the back leg easily comes off the body when pulled with tongs.

Remove the cooked chicken from the broth and place in a large bowl and COVER. If you do not cover your chicken will be dry. Keep the chicken covered for at least 20 minutes.

While your chicken is resting covered, you can bottle the broth. Taste the broth and adjust the seasonings to your liking (I usually add more salt here).

Set up a strainer over another large bowl. Pour the broth from the pot through the strainer and into the bowl to remove any large bits of chicken left in the pot. I also set up a smaller, finer strainer over each jar for a second round of filtering when pouring the broth from the bowl to the jars.

I fill up 2 half gallon jars and 2 quart jars with broth, but you may have more or less depending on the amount of water you used. This broth is great in soups, sauces, savory baked goods and even just on it’s own in a mug with salt and pepper.

Now after the chicken has rested and cooled down, you can remove the meat from the bones and store in an airtight container in your fridge. This chicken is so tender, moist and flavorful. It is great in salads, soups, tacos, burritos, sandwiches, and the list goes on. Enjoy!