When I first started cooking, I found broth and stock recipes very intimidating, like what’s the difference anyway?! I created this recipe to help you get over your broth fears and (hopefully) have some fun, too.
Equipment
Here’s what you need to make broth at home:
- small bowl
- large, heavy-bottomed pot
- large wooden spoon
- tongs
- sieve
- large bowl
- freezer-safe containers (for storing)
Note: you can find the full recipe and ingredients list below!
Cooking Tips
- Roast your own chicken… or buy a rotisserie chicken from the store. This recipe calls for the carcass of one roast chicken. Either homemade or store-bought will work, but I highly recommend trying this with your own roast chicken, sooner rather than later, the results will shock you. If you need a little help, here’s my recipe for the juiciest roast chicken I have ever had.
- Use leftover veg! This recipe calls for carrots, celery and onion, but I highly encourage you to use whatever leftover veg you have in the fridge. The same goes for herbs!
- Don’t forget the vinegar. Adding the white wine vinegar will help extract minerals from the chicken bones and break down the cartilage and connective tissue, leaving you with a rich and wholesome product.
- Serve it with… I love making simple soups, like the ditalini and parmesan number pictured above (recipe below). It’s even better with some homemade focaccia on the side.
What's the difference between broth and stock
Potato-potatoe! Seriously, they’re very similar and can be used interchangeably, so don’t stress. But, if you really want to know:
Stock is made by simmering animal bones, which produces, deep flavour that’s bolstered by vegetables like carrots, celery and onion, as well as aromatics like parsley and bay leaves.
Broth, relies primarily on meat for flavouring, simmers for less time, contains a slightly less depth of flavour and usually has more sodium.
How long should I simmer my broth?
This recipe calls for a simmer time of 4-6 hours. We’re aiming for a very light simmer here because we want to extract flavour from the ingredients without reducing volume. I’m always a proponent of “do what you can!” so if you only have three hours, simmer for three hours! If you have six, go for six! Just understand that the longer you simmer, the deeper and richer (and tastier!) the final product.
No-Fuss Chicken Broth
6
cups4+ hours
Ingredients
1 roast chicken carcass
4 uncooked chicken legs (optional)
2 carrots
2 celery stalks
1 large onion
5 parsley sprigs
5 sprigs fresh thyme
3 bay leaves
½ tbsp black peppercorns
½ tbsp white wine vinegar
400g small pasta (I’m using ditalini)
Parmesan and black pepper for serving
Directions
Without being too meticulous, remove any remaining meat from the chicken carcass and set it aside in a small bowl.
In a large, heavy-bottom pot, add the cleaned chicken carcass, uncooked chicken legs, carrots, celery, onion, parsley, thyme, bay leaves and peppercorns. Cover in cold water and bring to a boil.
When the water starts to boil, add vinegar and let cook for 1 minute. Without being too fussy, remove the foam that floats to the top of the pot. Discard the foam and reduce the pot to a low simmer.
Let simmer, uncovered, for 4-6 hours. You don’t want the liquid to reduce very much, so periodically keep an eye on it. But don’t stress - it will be delicious either way!
After the broth has simmered, remove the large pieces and strain the liquid through a sieve into a large pot or bowl.
If making the soup pictured above, cook pasta al dente. Then, scoop into bowls and cover with fresh, warm broth. Add cooked chicken leftover from the carcass and chicken legs for added protein. Serve with lots of parmesan and black pepper.
Transfer any remaining broth to a freezer-safe container and freeze for a rainy day!
Notes
- I like using deli containers to store my broth, but ziploc bags, or other air-tight containers will work in a pinch.
Tag me @stefsdinnerdate if you make it! I love seeing your creations <3