Homemade Chicken Broth

Words by Emily Schuermann / Photos by Rachel Waters

Ingredients

• 1 gallon of water

• 2 roasted chicken frames (the bones and cartilage from a roasted or rotisserie chicken) 

• 2 large carrots, washed and chopped into 4” pieces* 

• 2 celery stalks, washed and chopped into 4” pieces*

• 2 teaspoons kosher salt

METHOD

Place all broth ingredients in a large stock pot, cover, and simmer on low for 5-6 hours. Add additional water to keep the chicken covered with water. Once the broth is medium golden in color, remove the pot from the heat and allow the liquid to cool to room temperature. Strain the broth, discard the carcass and vegetables, and store the broth in a lidded half-gallon jar in the refrigerator for up to 10 days.

*I save the peels and washed ends of carrots and celery and freeze them in baggies until I am ready to make chicken broth.