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Quick and easy chicken brothDifficulty: Easy
Do you like soups? Family member or friend is not feeling well? Hangover? This flavorful chicken broth can be very handy!
Whenever I feel blue or sun is not shining, I love to sip a cup of my homemade chicken broth.
You can make it and drink it as is, use it in soups, store in the refrigerator up to 5 days or freeze it up to 3 months.
Start with fresh chicken. You can use absolutely any parts you have, but the best is with bones and some skin. Usually I use backs, wings, thighs or leftover bones from the breast.
This time I used 3 large chicken thighs.
3 chicken thighs
12 cups of water
3 tsp. of sea salt or to taste (taste at the end, because some water will evaporate and the flavor will change.
2 bay leaves
1 tsp. of peppercorn mix (whole peppers, black, white, red and green), you can substitute with black peppers (whole)
2 garlic cloves
1 x 1 inch fresh ginger root, cut in slices
1 carrot (don’t need to peel, just wash well and cut the ends)
Stems from 1 bunch of parsley
Usually I do not use celery in my dishes, because my daughter does not like it. Also I do not add onion. If I will use it all the same day, I would add, but I don’t like that onion flavor the next day. If you like it, go ahead and add it even with the skin, it will add some nice golden color to the broth. Also I sometimes add fresh turmeric. Love the color and the taste.
Let’s make it
- Place all the ingredients to a large enough pot to fit and start on high heat until starts to boil, then reduce the heat to low (just light boiling). Remove any foam if forms.
- I also like to remove almost all fat to make it lighter, but you can leave it if you like.
- After 1 hour you will end up with beautiful, milky, flavorful chicken broth.
- Strain it.
- This is a basic chicken broth, which can be used in any soups, sauces. Use it right away or keep it in the refrigerator up to 5 days or in the freezer up to 3 months.