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Homemade Chicken Broth

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
135 min
SERVINGS
24 servings
Homemade Chicken Broth
Ingredients
  • 14 quarts water
  • 2 (5 pound) whole chickens, skinned and trimmed of fat
  • 4 pounds carrots, cut into chunks
  • 3 pounds celery, cut into chunks
  • 3 large sweet onions, cut into chunks
  • 6 leeks, trimmed and chopped
  • 14 tablespoons sea salt
  • 3 tablespoons chopped garlic
  • 3 tablespoons garlic powder
  • 2 tablespoons crushed dried rosemary
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 bunch fresh parsley, chopped
Instructions
1
Combine water, chicken breast or thighs, carrots, celery stalks, onions, leeks, sea salt, minced garlic, garlic powder, sprigs of fresh rosemary, dried parsley leaves, and dried thyme in a large stockpot. Partially cover the pot with a lid to prevent excessive steam release.
2
Bring the mixture to a rolling boil, then decrease the heat to a gentle simmer and let it cook for approximately 2 hours or until the chicken is tender, falls apart easily, and reaches an internal temperature of 165 degrees Fahrenheit.
3
Carefully remove the cooked chicken from the pot, taking care not to spill any of the flavorful broth.
4
Stir in fresh parsley leaves until they have wilted and lost their vibrant color, about 2-3 minutes.
5
Remove the pot from the heat source and allow the broth to cool slightly, reducing its temperature.
6
Strain the rich chicken broth into freezable containers with a capacity of 2-4 cups. You can use the broth immediately or store it in the freezer for later use.