Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.

Ingredients Nutrition


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Spread chicken legs in large roasting pan.
  3. Roast until browned and crisp, about 30 minutes.
  4. Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
  5. Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
  6. Add these juices to stock pot along with chicken.
  7. Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
  8. Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
  9. Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
  10. Return to a boil, continuing to skim any foam that rises.
  11. Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
  12. Strain broth and discard solids.
  13. Refrigerate broth.
  14. Remove fat that solidifies on the surface.
  15. Can be refrigerated up to 3 days or frozen for longer storage.
Most Helpful

I usually make my broth in the crockpot, but as I am home right now for a few days, I tried this out. What a delicious recipe - the roasting of the drumsticks adds so much flavor. (And it did not hurt that drumsticks were on sale at the market)! Thanks for a great version of our favorite broth!

duonyte February 23, 2012

Excellent chicken broth full of flavor! I used a total of 6 lbs. of chicken pieces that I had in the freezer, fresh garlic and parsley from the garden, and V-8 juice. I froze some of the broth in recipe size portions, in containers from the dollar store labeled with masking tape and date. Also froze some of the broth in ice cube trays, then placed the cubes in a zipper bag to use for deglazing pans and making gravy from drippings. Made for Please Review My Recipe.

foodtvfan September 02, 2011

Love this broth - easy to make, not only healthy but wonderfully flavorful too. One of the first recipes made for the swap in order to have plenty of that lovely chicken broth I like to keep on hand in the fridge and freezer - ready to use for the recipes requiring broth or stock. Didn't have chicken legs - used an equal amount in chicken parts. Haven't done the oven thing for one long time - it really adds to the flavor. The aroma was such that I suspect the neighbours were sure we were having company! Thank you Syd, your recipes are always winners at our house!

Gerry December 09, 2008