No-Fuss Chicken Broth

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 my no-fuss broth at home: 

• small bowl
• large, heavy-bottomed pot
• large wooden spoon
• tongs
• sieve
• large bowl
• freezer-safe containers (for storing)

You can find the full recipe and ingredients list below! 

Cooking Tips

1. Roast your own chicken… or buy a rotisserie chicken from the store. This recipe calls for the carcass of one roast chicken — homemade or store-bought — but in my case that’s usually grocery store rotisserie. I love that we can eat what we want from the bird, then freeze the rest until I have time to make stock.
2. 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! It’s a great way to clean out the fridge at the end of the month.
3. 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. It will produce a bit more gunk on the top of the pot, but just skim it away as you go along to keep the end product clear.
4. 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. 

No-Fuss Chicken Stock

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Prep Time 1 minute min

Cook Time 6 hours hrs

Ingredients Method Notes

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
• 1 tbsp white wine vinegar

For a quick and simple soup with your fresh stock:

• 400 g small pasta I’m using ditalini
• Parmesan and black pepper for serving

Method

 

1. In a large, heavy-bottom pot, add 1 chicken carcass, 4 uncooked chicken legs, 2 carrots, 2 celery, 1 onion, halved, 5 parsley, 5 thyme sprigs, 3 bay leaves and 1/2 tbsp peppercorns. Cover in cold water and bring to a gentle simmer.
2. When the water starts to simmer, add 1 tbsp vinegar and continue cooking at a gentle simmer. Without being too fussy, remove and discard any foam that floats to the top of the pot. Let simmer at the lowest stove-top setting, uncovered, for 4-6 hours. You don’t want the liquid to reduce very much, so periodically keep an eye on it.
3. After the broth has simmered, remove the large pieces and strain the liquid through a sieve into a large pot or bowl. Transfer to freezer-safe containers and freeze for a rainy day! Stock will keep in the freezer like this for 3-6 months.
4. 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.

Notes

The yield on this recipe will depend on the size of your pot and how much the liquid reduces. I’m using an 8 qt pot and usually get 10-12 cups. I prefer using deli containers to store my stock, but ziploc bags, or other air-tight, freezer-safe containers will work just as well!