It’s very simple to whip up a batch of broth! The added bonus of making your own broth is that you now have chicken to put in casseroles (like our Southwest Chicken Bake), soups (like our Ultimate Soup), or salads!
To help ally confusion, remember - chicken broth is thinner than chicken stock. Broth is made by using more meat than bones while stock is made by using more bones than meat. A broth stays liquid in when refrigerated and has a comparatively thinner taste. A stock becomes gelatinous when refrigerated and has a rich, full taste. (And the most of the commercially prepared stuff is completely watered down and inferior in taste.)
The proportionate balance of bones to chicken determines whether you choose to make this recipe into a broth or a stock. This recipe calls for one chicken (which makes a fine stock) but you can substitute a family sized package of chicken parts if you prefer. If you select chicken breasts, you’ll be making a delicious broth and you'll an easy time removing that all-white meat from the bone. Legs (or drumsticks) are less expensive, make great chicken stock, and removing the meat is a little more complicated but not too difficult. Thigh meat is the worst when removing the meat from the bone; it’s very messy and I don’t recommend it if you want to retain the meat (but it makes a fabulous stock).
Chicken Bone Broth
1 Yellow Onion cut in large pieces
8-12 C. Water to cover the chicken
1 C Carrots (I use the baby carrots so I don’t have to cut them)
2 stalks Celery
1 t. Salt
½ T. Thyme
1 t. Rosemary
½ t. Sage
Boil all ingredients together until the chicken is falling off the bone. Remove chicken from pot and place on plate. Strain broth into bowl using a colander. Discard vegetables. Pour hot broth into mason jars and let cool. Fat will accumulate on top – do not remove it as it helps to keep the broth fresh. Store in refrigerator for up to 2 weeks or freeze. Remove meat from bones and enjoy! Makes 3-4 quarts of concentrated chicken broth/stock.