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Homemade Chicken Broth

Apr 1, 2019 · 2 Comments

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Easy Homemade Chicken Broth made with Whole Chickens and Vegetables

What’s the difference between chicken broth and chicken stock?

I actually didn’t know this before setting out to write this post! So, I googled. Stock is usually made with just the bones of the animal (sometimes roasted in advance to enhance the flavor). Homemade chicken broth is made using both the meat and bones and usually takes less time- 3 hours as opposed to 8 hours! It’s also usually thinner. Both are very healthy and delicious!

Benefits of Homemade Chicken Broth:

Bone Broth has come into fashion recently in the nutritional world as being an all around powerhouse. We all know chicken soup is good for us when we are fighting a cold, but there’s a myriad of benefits. Bone broth can boost immunity, improve gut function, maintain healthy skin and joints, and detoxify our body. It contains over 19 amino acids. Every part of our body benefits from these, from our gut to our brain, muscles and ligaments.

Different Ways to Make Chicken Broth:

You can make chicken stock out of leftover chicken bones from a previous meal. Or, you can boil the chicken with the bones in, cooking the chicken at the same time as making the stock. I prefer this method because you’ll end up getting perfectly cooked chicken so that’ll be the method reflected below.

What do you need to make chicken broth?

You need good quality chicken, either whole or cut into pieces. The bones of said chicken, a bunch of fresh herbs. Some aromatics like bay leaves, cinnamon sticks, peppercorn and star anise if you have that on hand. You basically need a mixture of fresh herbs, aromatics, and root vegetables. We like to throw in carrots, celery, and parsnips, but this heavily depends on what you have available! Onions and garlic are a must.

Storing Chicken Broth:

Homemade chicken stock can be stored for 3-4 days in an airtight jar in the fridge, or up to 6 months in the freezer. I love having chicken stock in the freezer in airtight freezer bags.. You don’t even need to thaw it before cooking. Just dump it in the sauce pan and it’ll melt quickly over a low heat.

Using Chicken Broth:

Once you make homemade chicken stock, and smell how fragrant and delicious it is, you’ll have no problems drinking it just as it is. Otherwise, this is amazing to have in the freezer and use for homemade soups and stews, to cook up grains like rice, freekeh, quinoa, or bulgur with lots of extra flavor and nutritions, as the base for sauces, etc. There’s a lot of ways to use this up so don’t hesitate to make big batches then portion and freeze as discussed above.

Easy Homemade Chicken Broth made with Whole Chickens and Vegetables

Homemade Chicken Broth

Farah Abumaizar
Easy and very nutritious chicken broth, made in one pot. You’ll get the bone broth and cooked shredded chicken out of this. Great starting point for many recipes!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 40 kcal

Ingredients
  

  • 1 chicken, whole or cut into pieces We had the butcher remove the skin
  • 2 large carrots, thickly sliced
  • 2 onions cut into wedges
  • 1 bunch fresh herbs of your choice, I like parsley or coriander
  • 1 head garlic, roughly chopped
  • 2 large celery, roughly chopped
  • 1 parsnip roughly chopped (optional)
  • 2 bay leaves
  • 3 star anise
  • 2 cinnamon sticks
  • 10 whole black peppercorns
  • 4 pieces whole cardamom

Instructions
 

  • Place all the ingredients in a large pot, then add enough water to just cover everything.
  • Bring to a boil over medium heat, then reduce to a simmer.
  • Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours.
  • Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth.
  • Remove all the aromatics and vegetables and discard. Set chicken aside to cool until you can handle it, then shred the chicken meat off the bones. You can use this immediately, refrigerate for 3-4 days, or freeze for 4-6 months.
  • Let the broth cool slightly then store in refrigerator for 8 hours or overnight. After chilling, skim the fat off the surface, and your broth is ready to be used, or refrigerated in a tightly stored container for 3-4 days, or frozen for 6 months.

Notes

The below nutritional label includes a portion of the shredded chicken meat as well as the broth.
Keyword broth, chicken, healthy, stock, vegetables

Healthy, Recipes broth, chicken, healthy, stock, vegetable

Reader Interactions

Comments

  1. Shannel says

    November 18, 2019 at 1:15 pm

    Can I make this recipe using back bone and breast chicken only ? Ofcourse along side the vegis.
    Looks really delicious and easy especially the freezing up to 6months part lol. I’m a goto kinda person so I kinda sometimes freeze my food (alotta times)

    Reply
    • Farah Abumaizar says

      November 18, 2019 at 8:33 pm

      You absolutely can! This recipe is completely adaptable and flexible. I love freezing my food in advance and finding treasures in the freezer for those busy days!

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:

2 cups digestive biscuit crumbs (200g)
1/2 cup butter, melted (113g)
1 cup semi sweet chocolate chips (150g)
1 cup butterscotch chips (150g)
3/4 cup chopped walnuts or pecans (100g)
1 cup sweetened shredded coconut (signature select)
1/2-2/3 container sweetened condensed milk (400g container)

Method:
1. Preheat oven to 180C. Mix the biscuit crumbs and melted butter until well combined, then press into a parchment paper lined 9x13 inch pan.
2. Layer by scattering the chocolate chips on top of the biscuits, followed by the butterscotch chips, the walnuts, then the shredded coconut. Evenly drizzle the condensed milk on top.
3. Bake for 25-38 minutes or until edges are golden brown and the condensed milk is bubbling. Cool completely before slicing.
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Ingredients:
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Method: 
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Beetroot Hummus:
1 roasted beetroot (ready roasted, or roast a whole beetroot in a 200 C oven wrapped in foil for 1 hour or until tender) You can also get the ready cooked ones to save time!
1 can chickpeas, rinsed and drained
2 garlic cloves minced
Juice and zest of one lemon
1/4 cup olive oil
2-3 tbsp of tahini
big pinch salt and pepper
1/4 tsp ground cumin

Blend all ingredients in a blender until well mixed and creamy. If you want it looser, add a little more olive oil at a time. Store in fridge until ready to use.

Labneh Dip:
250 g Labneh
2 170g containers of Laban (yogurt)
1 pack dry vegetable soup mix, no noodles.

Mix all ingredients together until creamy and smooth. Store in fridge until ready to use.

Assemble your platter with the chips, crackers and veggies of your choice. Enjoy!! 
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For the kafta:
1/2 lb ground beef 250g
1/2 lb ground lamb 250g
1/2 onion grated or pulsed in food processor
1 handful parsley, finely chopped
1 tbsp pomegranate molasses
1 tsp salt
1.5 tsp seven spices or all spice
1/2 tsp cinnamon powder
1/4 tsp cumin powder
1/4 tsp black pepper
pinch red chili flakes
To assemble:
4-5 large pita breads
olive oil
tomato paste optional
salt for sprinkling

INSTRUCTIONS
 
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