Rich Homemade Chicken Broth Recipes

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HOW TO MAKE CHICKEN BROTH



How to Make Chicken Broth image

Use this easy, rich and flavorful homemade chicken broth in soups, stews and casseroles!

Provided by Blair Lonergan

Categories     condiment     Soup

Time 2h

Number Of Ingredients 11

1 (4-5 lb.) whole chicken (or 4-5 lbs. of bone-in, skin-on chicken parts)
2 large carrots, peeled and cut into thirds
3 leafy celery stalks, halved
1 onion, halved
1 bay leaf
1 clove garlic, peeled but left whole
5 sprigs fresh parsley
2 sprigs fresh thyme
5 black peppercorns
10 cups cold water, or more as needed
1 teaspoon kosher salt

Steps:

  • Place the chicken in your largest stock pot. Add the carrots, celery, onion, bay leaf, garlic, parsley, thyme and peppercorns. Pour in the cold water and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some steam to escape). Simmer for 1 ½ hours, skimming the top occasionally.
  • Turn off the heat and remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the skin and bones. Save the meat to use in a recipe and discard the skin and bones. Strain the contents of the pot through a colander into a large bowl or other pot; discard the solids. Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.

Nutrition Facts : ServingSize 1 cup of broth, Calories 38 kcal, Carbohydrate 3 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 71 mg, Sugar 1 g

RICH CHICKEN BROTH



Rich Chicken Broth image

Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 7

2 chickens (3 to 4 pounds each), quartered, with necks reserved
3 medium yellow onions (about 1 1/2 pounds), unpeeled
4 medium carrots (about 8 ounces), scrubbed
4 ribs of celery, washed
2 bay leaves
10 black peppercorns
1/2 bunch fresh dill (about 24 large sprigs)

Steps:

  • Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
  • Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
  • Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

RICH CHICKEN BROTH



Rich Chicken Broth image

Make and share this Rich Chicken Broth recipe from Food.com.

Provided by DrGaellon

Categories     Clear Soup

Time 1h35m

Yield 3 qts, 6-8 serving(s)

Number Of Ingredients 12

4 lbs chicken leg quarters, bone-in and skin-on
2 medium onions
1 tablespoon vegetable oil
cracked black pepper
kosher salt
2 quarts boiling water
2 large carrots, cut in 3-inch pieces
1 large parsnip, cut in 3-inch pieces
1 large celery rib, cut in 3-inch pieces
1 bunch fresh dill
1 bunch fresh parsley
2 bay leaves

Steps:

  • With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
  • Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
  • Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
  • Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).

Nutrition Facts : Calories 618.3, Fat 39.2, SaturatedFat 10.7, Cholesterol 251.2, Sodium 284.5, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 56.1

RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN BROTH



Chicken Broth image

Provided by Food Network Kitchen

Time 3h5m

Yield about 3 quarts

Number Of Ingredients 11

1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water

Steps:

  • Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
  • Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
  • Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

BOBBY FLAY'S RICH CHICKEN STOCK



Bobby Flay's Rich Chicken Stock image

Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.

Provided by Manami

Categories     Clear Soup

Time 4h50m

Yield 6 cups

Number Of Ingredients 10

4 lbs chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
salt & freshly ground black pepper
2 bay leaves
1/4 cup peppercorn
1/4 cup parsley stems (stems only)
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450ºF.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
  • Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
  • Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
  • Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
  • Remove from heat and strain through a mesh strainer into a clean pot.
  • Place back on the stove over high heat and cook until reduced by half.
  • Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
  • *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2

EMERIL'S RICH CHICKEN STOCK



Emeril's Rich Chicken Stock image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes about 4 quarts stock

Number Of Ingredients 12

1 (4- to 5-pound) chicken
2 quarts store-bought chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5 or 6 fresh parsley stems
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
  • Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.

RICH AND FLAVORFUL CHICKEN STOCK



Rich and Flavorful Chicken Stock image

Provided by Ruth Cousineau

Categories     Chicken     Onion     Celery     Carrot     Parsley     Gourmet

Yield Makes 2 1/2 quarts

Number Of Ingredients 9

5 to 6 pounds chicken parts, including 3 pound wings
4 quarts cold water
1 onion, left unpeeled, quartered
8 garlic cloves, left unpeeled
1 celery rib, quartered
1 carrot, quartered
6 long parsley sprigs
1 large thyme sprig
1 Turkish or 1/2 California bay leaf

Steps:

  • Bring all ingredients to a boil with 1 teaspoon salt in an 8- to 10-quart pot. Skim froth.
  • Reduce heat and cook at a bare simmer, uncovered, skimming froth occasionally, 3 1/2 hours. 3Pour stock through a large sieve lined with dampened paper towels into a large bowl, discarding solids.
  • If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then cover; discard solidified fat before using stock.

RICH HOMEMADE CHICKEN BROTH



Rich Homemade Chicken Broth image

This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.

Provided by Semigourmet

Categories     Chicken Stock

Time 1h50m

Yield 20

Number Of Ingredients 12

2 large carrots, cut in half
2 large stalks celery, cut in half
1 large onion, quartered
3 large cloves garlic, peeled and smashed
1 fryer chicken
1 teaspoon freshly ground black pepper
2 teaspoons low-sodium chicken base (such as Better Than Bouillon®)
1 8-inch square of cheesecloth, or as needed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 large fresh sage leaves
16 cups water, or as needed

Steps:

  • Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
  • Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
  • Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 2.3 g, Cholesterol 18.7 mg, Fat 4.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 55.9 mg, Sugar 0.8 g

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