Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner.

Ingredients Nutrition

Directions

  1. In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
  2. Add water.
  3. Bring to boiling; reduce heat.
  4. Cover and simmer for 2 hours.
  5. Remove chicken.
  6. Strain broth through cheesecloth placed in colander.
  7. Discard vegetables and seasonings.
  8. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

Reviews

(4)
Most Helpful

Easy and delicious broth. I hate that store bought broth has so much sodium and really not much flavor. I made extra to store in the freezer. Thanks for posting.

Lucky in Bayview October 07, 2011

This made a very good red lentil soup, thank you!

UmmBinat December 06, 2010

This was very easy, and tasted DELICIOUS in some chicken noodle soup! I used split breasts so I had a bunch of meat leftover and it was wonderful. The house smelled amazing all day!!! Making more soon to freeze for the winter and more soup.

Ms. Sweet October 18, 2010

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