Chicken Broth

  • Active Time 5m
  • Total Time 2h 5m

Makes about 10 cups broth and 5 cups meat (Serves 10)

One of the advantages of cutting up a whole chicken yourself is putting the leftover bony pieces to use in homemade chicken broth. Or purchase backs, necks, and wings from your supermarket.


  • 7 pounds chicken wings and thighs (from 6 chickens)
  • 6 stalks celery with leaves, cut up
  • 4 carrots, cut up
  • 2 large onions, cut up
  • 4 sprigs parsley
  • 2 teaspoons salt
  • 1 teaspoon dried thyme, sage or basil, crushed
  • 1/2 teaspoon pepper
  • 4 bay leaves
  • 12 cups cold water


Combine all the ingredients in a very large stock pot. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Remove the chicken pieces.

Pour the broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard the vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)

If desired, when bones are cool enough to handle, remove the meat and reserve for another use. Discard the bones. Store the broth and reserved meat, if any, in separate covered containers, and refrigerate.

DO-AHEAD TIP: Broth can be refrigerated for up to 3 days, or frozen for up to 6 months.

Serving size = 1 cup broth and meat

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 576

nutrition information per serving

485 calories; 33g total fat; 171mg cholesterol; 655mg sodium; 7g carbohydrates; 2g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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