- We eat a lot of chicken broth around here,
and today I'm gonna show you
how you can make your own chicken broth at home.
What I love about this recipe is that
not only am I going to make chicken broth,
but it's also going to cook my chicken, which is great,
because then I'm just gonna shred it
and use it for my awesome chicken salad.
Now, chicken stock is great,
because you can use it in just about anything,
soups, stews, cooking rice.
Now, while store bought broth is super convenient,
and it's probably a good idea to keep it in your pantry,
this recipe, though, is super rich, seasoned with herbs,
and you probably already have all this stuff
in your pantry and in your fridge.
So let's quickly talk about the ingredients
that you're going to need for this recipe.
You're going to need about 2 1/2 pounds
of skin on, bone in chicken pieces.
Now, I've got some chicken thighs here, and drumsticks.
If you don't have fresh or frozen chicken
that you've thawed out,
you can always use the carcass from that rotisserie chicken
that you've just used for a meal,
which is probably how you got to this video.
Now, next, I also have some celery.
You can throw in the whole celery, the tops,
leaves and all, whatever you got.
Carrots, which you can chop in just large, coarse pieces.
I'm gonna add some herbs,
and I have some rosemary and thyme
that you can have them fresh,
on a pinch, use dry, but fresh is best.
A whole onion, some peppercorns, and some bay leaves.
Now, the bay leaves is the thing
that you're gonna leave a comment about
whether or not, are they optional?
And, sure.
If you have them, great.
They do add flavor, but if you don't have them,
don't go run and find another recipe without bay leaves.
I have a large stockpot right here,
which is the kind that you're gonna use for stock,
obviously, but most of us use it to boil spaghetti.
So first thing we're going to do is add our chicken thighs
right into the pot.
And my drumsticks.
And I also know a lot of people
that buy an entire roaster chicken
and use the chicken to make broth
and cook it at the same time.
Next, we're going to add our carrots.
And like I said, I'm just going to coarsely chop them.
Some celery.
My onions.
Thyme.
Rosemary.
Our bay leaves and the peppercorns.
The final step is to add two quarts of water.
Now, you want enough water to cover all of your ingredients,
so if you need to add a little bit more, you can do that.
Now, you're gonna wanna cover your pot
and bring this entire thing to a boil,
and then you reduce your heat to a simmer
and simmer it for like three to four hours,
occasionally turning it,
just to make sure that all of your vegetables
and your chicken cook through
and give that stock a really great flavor.
All right, so our chicken stock is ready.
It boiled for about three hours.
I turned it off and let it cool down a little,
just to like avoid the smokiness in here.
So I have a big jar and a funnel
that I'm just going to ladle my broth into.
So if you want keep your stock filtered
without any of the bay leaves or the rosemary,
you can just use one of these right over the top
when you ladle your stock in.
Your chicken meat will also pull apart,
so there will be tiny pieces throughout,
and once I take out all of the my chicken stock
from the pot, that's when I remove the chicken,
after it cools down a little and I can handle it,
pull off the meat, make chicken salad
and so many recipes.
So one batch makes about two quarts
or close to like 32 ounces of chicken broth,
which, of course, you can use to make so many things.
The recipe, you saw the directions,
be sure you click on the link right below this video.
You can keep this in your refrigerator for about a week,
but, I mean, why wait?
Just use it making chicken soup.
See you next time.
(upbeat music)