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Chicken Broth

Sinmi
An easy recipe for making chicken broth at home. This chicken broth is great because it is a flavor base that makes other meals are quick.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients
  

  • 3 Pounds Chicken Bones
  • 1 Onion (large)
  • 1 Leek (large)
  • 2 Garlic bulbs
  • 2 Carrots
  • 2 inches Ginger
  • 6 Sprigs Fresh Thyme or 1 tbsp of dried thyme
  • 1 tbsp Parsley
  • 1 Lemon

Instructions
 

  • This step is optional. I like to brown off the chicken bones before I use them. The browning of the bones allows the fat on the bones to rendered off in a pan. I collect this fat for roasting vegetables and other recipes
  • The vegetables in this broth don't have to be finely cut. The onion, garlic and ginger and lemon can be halved. I cut the carrots and leeks into chunks. Also, note that  I often only use the green bits of the leek for making broth.
  • Arrange the vegetables, herbs and chicken bones in a large stockpot. I usually cook mine in 4.5-quart pot pan. Arrange the vegetables and chicken bones in the pot, and fill up with water. Then bring up to a boil.
  • Once the water in the pot is boiling, I turn down the heat to a simmer, and then I start the clock.  I'll usually let the broth simmer for about an hour after it comes to a boil. Let it cool down completely before attempting to strain out the liquid.
  • If you have a bit of fat floating on top, this can be captured by putting the broth in the freeze let fat solidify. Then the solid fat can be picked off the broth. I usually don't have this issue since I render the fat off before making the broth