KJ’s Homemade Chicken Broth

I fancy myself a pretty good cook and I am definitely a soup lover. That said, can you believe that I have never – had never, as of yesterday – made my own chicken broth?

And now that I have, I fear it’s like getting your first Mac – there is no going back. Though I must admit that it was a little disconcerting putting a whole chicken (or a fryer, I believe they’re called) into a pot of soon-to-be-boiling water.

That said, I made chicken broth. It was a bit of a hassle, but it really added a nice dimension to my soups. I started off with a couple of recipes on-line and then turned it into one of my own.

KJ’s Homemade Chicken Broth

1 fryer (all the inner bits cleaned out if he/she didn’t come that way)
7 to 10 cups of water
3 leeks, cleaned and chopped
3 celery stalks, chopped
4 carrots, sliced
1 yellow onion, peeled and quartered
6 cloves of garlic, peeled
1 bunch of parsley, roughly chopped
1 bay leaf
1 inch fresh ginger, grated

Sea Salt and Black Pepper, to taste.

  1. Wash the chicken, inside out.
  2. Put said chicken into a large soup pot (and try to ignore how much it feels like an infant resting in your hand).
  3. Put in 7 to 10 cups, enough to cover the chicken.
  4. Bring water to boil, then let simmer for 1 hour.
  5. Pull the chicken out and let cool (the meat should be well over 169 degrees at this point – more like 200, but it can’t hurt to check for safety).
  6. Add the rest of the ingredients to the water.
  7. Remove the skin from the chicken and the meat from the bones. Put the skin and the bones back into the pot and put the meat in the fridge for snacks, lunches, salads, etc.).
  8. Bring the broth-to-be back up to a boil, then turn down to a simmer for 3 to 4 hours.
  9. Pull all of the solids out of the broth; easiest to use a slotted spoon and then pour through a sieve.
  10. Store broth in Ball jars in the fridge. (A film of fat will form on the broth as it cools; you just skim that off before using).

I’ll be the first to admit that is seems like a lot of work for broth – but, boy, did it ever make my soup delicious, giving it a rich undertone that I’ve never been able to get with prepared broth.

Besides that, it made the house smell great and I have lunches for four days in the left over meat (or, most likely, my husband will as I’ll be busy eating the soup).

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2 comments so far

  1. […] curry powder 1/2 teaspoon garam masala 1/4 teaspoon of ground red pepper (cayenne) 14 ounces of chicken broth 1/4 teaspoon kosher sea […]

  2. […] 6 – 8 cups of broth (I used vegetable broth because I was in a hurry, but I’m sure homemade chicken broth would work just as well, if not better) 3 bay leaves 1 piece of Kombu Sea Salt (to taste) Black […]


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