Chicken broth made at home is so much tastier than the boxed/canned stuff you get at the store, not to mention much cheaper when you compare how much this makes! This broth is great for any recipe, like Chicken Noodle Soup, Texas Cornbread Dressing, or any other recipe that calls for broth or stock. What’s the difference between broth and stock? Stock is really more about the carcass of the animal (chicken bones, beef bones, etc.) and broth boils the meat. They’re both delicious, but broth is a bit quicker to make and doesn’t take all day boiling away, plus it leaves you with leftover meat you can chop up and make just about anything with (soup, chicken salad, enchiladas, the possibilities are endless!). Also, I should note I used chicken thighs for this broth recipe because that’s what I had in my freezer and not a whole chicken. Either one will work perfectly. The key is you want your chicken to have skin and bones, because it’s going to deliver the most flavor.
Ingredients:
1 bunch of celery with leaves
3 carrots
1 large onion skin on
2 bay leaves
2 Knorr chicken bouillon cubes
1 T garlic herb seasoning
1.5 gallons of water (24 cups of water)
1 large package chicken thighs or 1 whole chicken between 2.5-3.5 pounds (my chicken thighs were 3 pounds)
1. Don’t even bother peeling or skinning your veggies, just give them a rough chop and throw them all in your stock pot.
2. Add your chicken and seasonings into the pot.
3. Cover with water and bring to a boil, then lower to a simmer and leave uncovered.
4. After about an hour and a half your broth is done cooking! Take out a strainer and place over another large pot or bowl in your sink and pour everything out of your stock pot into it. I suggest pulling your chicken out first before trying this move, because if your strainer is like mine, it’s probably not big enough to hold all of that.
5. Now you have lots of delicious broth left in your bowl and you can use it now or freeze in containers and use whenever you want. So good!
Blonde Bitchin' West Texas Kitchen 