About the Recipe
Making your own chicken broth is a simple, rewarding process that brings rich, homemade flavor to your cooking. By simmering chicken, vegetables, herbs, and spices in water, you can create a deeply flavorful base that enhances soups, sauces, stews, and so much more. The beauty of homemade broth is its versatility—you can adjust the seasoning, use different cuts of chicken (like bones and skin for extra richness), and incorporate your favorite aromatics for a custom taste. Plus, it's a great way to use leftover chicken parts, reducing waste while getting the most out of your ingredients. The result is a nourishing, savory broth that adds depth and complexity to any dish. Whether you’re making a comforting soup or cooking grains, homemade chicken broth is a game-changer in the kitchen.
Ingredients
1 chicken carcass (thawed)
10-12 cups water
1 jar of Just Add Chicken Soup Base
Salt and pepper to tasteDethaw the Carcass.
Combine Ingredients: Place the chicken carcass in a large pot.
Add Water: Pour in enough water to cover the carcass, about 10-12 cups.
Add Soup Base: Stir in the jar of Just Add Chicken Soup Base.Dethaw the Carcass.
Combine Ingredients: Place the chicken carcass in a large pot.
Add Water: Pour in enough water to cover the carcass, about 10-12 cups.
Add Soup Base: Stir in the jar of Just Add Chicken Soup Base.
Preparation
Step 1
Dethaw the Carcass. Combine Ingredients: Place the chicken carcass in a large pot. Add Water: Pour in enough water to cover the carcass, about 10-12 cups. Add Soup Base: Stir in the jar of Just Add Chicken Soup Base.
Step 2
Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for at least 4-6 hours. Simmering longer (up to 12 hours) will yield a richer flavor. Skim the Surface: Occasionally skim off any foam or fat that rises to the top for a clearer broth.
Step 3
Strain the Broth: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids. Season: Taste the broth and adjust seasoning with salt and pepper as needed.
Step 4
Cool and Store: Allow the broth to cool to room temperature. Store in the fridge for up to a week or freeze in portions for later use.