For the best, most delicious homemade bone broth, start with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you'll have 4 cups of delicious cooked chicken and 2 quarts of the best chicken broth you've ever tasted.
To a Dutch oven or large stock pot, add chicken and cold water to cover (see note 3).
Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 5 hours. The longer the broth simmers, the more flavor it will have. (NOTE: After 1 hour, you should remove the chicken breasts from the pot to prevent them from drying out).
Remove chicken from pot to a rimmed baking sheet or large bowl. Separate chicken, discarding skin and bones (you should have about 4 cups chicken).
Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.
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Notes
Chicken: This recipe uses a whole raw chicken or the equivalent of cut-up pieces (you can do 4 to 5 pounds of bone-in, skin-on chicken breast, thighs, drumsticks, necks, whatever!).
Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.
Yield: This recipe makes about 8 cups (2 quarts) homemade chicken broth. You'll also get 4 cups cooked chicken in the process.
Storage: Store chicken broth in the refrigerator and use within 4 days.