A simple homemade chicken broth recipe for the fridge and freezer! Add this light, delicious broth to soups, pan sauces, and almost anything else you make.
Yield: About 3 quart– ▢3 pounds (1.35 kg) raw chicken wings, or a combination of wings, backs and raw or leftover cooked carcasse– ▢3 carrots, cut into 3-inch piece– ▢3 stalks celery, cut into 3-inch piece– ▢1 onion, unpeeled and cut into quarter– ▢3 cloves garlic, unpeeled and lightly smashed– ▢½ bunch fresh parsley, rinsed– ▢1 bay leaf– ▢4 sprigs fresh thyme, optional– ▢12 cups (2.80 l) water
INGREDIENTS
Stovetop method
Place chicken parts in a large stockpot. Add carrots, celery, onion, garlic, parsley, bay leaf, and thyme.
INSTRUCTIONS
STEP 1
Pour water into the pot and heat on medium-high. Add more water if it doesn't cover everything by an inch.
STEP 2
Immediately reduce heat to medium-low after boiling. Avoid stirring the soup for 3 hours at a low boil. To avoid a hazy soup, watch the heat and don't let it boil.
STEP 3
Cover a colander with cheesecloth and place it over a large basin. Instead of cheesecloth, use a fine mesh strainer.
STEP 4
Cool the dish of strained broth to room temperature. Store the broth in containers and refrigerate.
STEP 5
Instant Pot pressure cooker method
Combine all ingredients in a pressure cooker. Allow water to reach no more than ⅔ of the pot's sides.
STEP 6
High-pressure cook for one hour. Natural release of pressure. Strain, cool, and store broth as above.