A tasty chicken broth made with raw chicken pieces. Browning and cooking the chicken and veggies helps develop a flavorful broth quickly. If you prefer to skip this step, simmer all ingredients in a pot for 3-4 hours. For even easier prep, place everything in a slow cooker and cook on low for up to 8-12 hours.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken broth, soup broth, soup stock
Servings: 8cups
Calories: 21kcal
Author: Getty Stewart
Ingredients
4lbschicken leg quartersbacks or wings
1Tbspcanola oil
1medium onioncut into 2 inch pieces
1carrotcut into 2 inch pieces
2celery ribscut into 2 inch pieces
1tspsalt
5whole black peppercorns
2bay leaveswhole
8cupscold water
Instructions
Chop chicken into 2 inch pieces. Use a cleaver to chop through bone, not your favorite knife!
In a large, heavy pot, heat canola oil over medium high heat. Chopping the bones allows more flavor, nutrients and collagen to be drawn out.
Add chicken pieces to cover bottom and lightly brown on all sides about 3 to 5 minutes. Remove finished pieces and repeat in several batches. Remove all chicken pieces from pan.
Add chopped onions, carrots and celery. Cook until onions are translucent, 3 to 5 minutes.
Return chicken pieces to pot, cover and cook on low heat for 20 minutes.
Add salt, pepper, bay leaves and cold water. Bring to boil then reduce heat to low, cover with lid partially askew and simmer for 20 to 30 minutes until broth is rich and flavorful.
Remove from heat and strain through fine mesh sieve.
When cool, remove meat from bones to use in various recipes. Discard bones and cooked veggies.
If using right away, let broth cool for 5 to 10 minutes then skim off any foam and fat.
If saving, cool quickly with ice wand, cold water bath or by separating into smaller containers.
Once cool, cover and place in fridge overnight. Remove layer of fat before using.
Store finished broth in fridge for up to 4 days or freeze in convenient sizes for up to 6 months.
Makes: ~ 8 cups broth
Notes
Don't want to brown chicken and sweat veggies? No problem. Just toss all ingredients into a large pot and simmer for 3-4 hours or use a slow cooker and cook on low for 8 to 12 hours.Nutrient content will change somewhat depending on ingredients used.