Homemade chicken broth is lightly toasted chicken backs and wings simmered covered in water for 45 minutes, then with potato, carrot, onion, and celery for another 45 minutes, strained, and reduced for 15 minutes to concentrate the flavor. It takes 15 minutes of preparation and 1 hour 45 minutes of cooking, and serves 6.
A flavorful, low fat broth to drink on cold days or use as a base for soups, rice, and stews instead of bouillon cubes.
How to Make Natural Chicken Broth?
It is an economical preparation that uses parts rarely used in other dishes, such as backs and wings, which add plenty of flavor and collagen.
Nutritional Information
Each serving of chicken broth contains approximately 12 kcal, 2 g of carbohydrates, 0 g of fat, 1 g of protein, 0 g of fiber, 1 g of sugars, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chicken Broth Recipe
Preparation: 15 minutes
Cooking: 1 hour 45 minutes
Servings: 6
Ingredients
- 4 chicken backs
- 4 chicken wings
- 3 liters (12 cups) of water
- 1 celery stalk
- 1 small potato
- 1 small onion
- 1 carrot
Instructions
- Lightly toast the chicken backs and wings on a baking tray for about 5 minutes, then transfer to a large pot, cover with the water, and cook covered over medium heat for 45 minutes. Crush the bones with a fork, add the potato, carrot, onion, and celery cut into pieces, stir, and cook for another 45 minutes.
- Strain out the bones and vegetables, return the broth to the pot, and cook over medium high heat for another 15 minutes to reduce it slightly and concentrate the flavor. Pour into jars, cool to room temperature, and refrigerate for a couple of hours.
- If you like, skim off the layer of fat that forms on top. The broth may turn slightly gelatinous from the collagen; use it on its own or in other dishes, or freeze it until needed.
Additional Tips
Add vinegar
At the start, add 1 tablespoon of apple cider vinegar to the water before it boils to help extract minerals and collagen from the bones.
Fresh herbs
In the last 10 minutes, add a small bunch of parsley, thyme, or bay leaf for a deeper aroma.
Season at the end
The recipe has no salt; season the broth to taste depending on how you will use it.
Freeze in cubes
Freeze in ice cube trays for ready portions.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Backs and wings | Chicken carcass | 8 pieces | Same, zero waste |
| Celery | Leek | 1 | Sweeter |
| Potato | Turnip | 1 | Earthier |
| Water | Water with vinegar | 1 tbsp | More collagen |
Frequently Asked Questions (FAQs)
1. Why did my broth turn to jelly?
It means you extracted the collagen from the bones well. It turns liquid again when heated; that texture when cold is a sign of a good, nutritious broth.
2. How long does it keep in the fridge?
Three to four days. If you will not use it soon, freeze it in ice cube trays or airtight bags for up to 3 months.
3. How do I remove the fat easily?
Once chilled, the fat solidifies in a white layer on top; lift it off with a spoon for a lean broth.
4. Can I use other vegetables?
Yes. Leek, turnip, or clean onion skins (for color) are excellent. Avoid cabbage family vegetables such as broccoli or cabbage, which turn bitter with long cooking.
5. Why is it good for colds?
The steam helps clear the airways, and the warm liquid hydrates and is gentle on the stomach, which can ease symptoms.
Good When You Are Sick
Hot chicken broth is a traditional home remedy to ease cold symptoms and congestion. It is gentle and nourishing for the digestive system, ideal for people with stomach problems.
Light and Low in Calories
Each serving contains about 12 calories, which makes it a good choice for weight control.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Chicken Consommé Recipe
- Homemade Vegetable Broth Recipe
- Homemade Bone Broth Recipe
- Chilean Chicken in Cognac Recipe
