Homemade Chicken Broth
Ingredients
Large Pot, filled with cold water
2 lbs., Chicken (preferably parts with bones; can use Chicken Breasts if that is all that you have)
2-3 Celery stalks, tops too, cut into large pieces
1-2 large or 6 small, Carrots, chopped in large pieces
1 large or 2 small, White Onion, cut into quarters
4-6, Mushrooms, large slices
1 Tablespoon, peppercorns
2 Tablespoons, Kosher Salt
2 Bay Leaves
few sprigs, Fresh Rosemary, leave whole/do not cut rosemary off the stem
Bunch of Lemon Thyme or Thyme, leave whole on stems
Instructions
On the stove, over High heat add your large pot of water. To the water, add all of your ingredients.
Bring to a boil then turn down heat to medium-low and continue cooking. Your water should still have a boil to it. Cook until chicken is done/tender, about 30-40 minutes for chicken breasts and 1 hour for chicken parts (on bone).
Once done, remove chicken and place on cutting board to slightly cool. Drain broth into a separate bowl to strain out all your veggies. Use the broth in your favorite recipes. You can use it right away or place broth into airtight containers once cooled and store in fridge or in freezer. Remember to write a date on the container and what is in it.
Tips
If using Chicken Breasts this broth turns out much lighter. If using a darker meat or chicken parts there will be some fat that forms in the broth. The fat will rise to the top after it sits for a little bit. If using chicken parts you can skim off any of the excess fat from your broth before using or storing.
You can store in large containers or even add to some ice cube trays if you want to have small amounts for later use.
If you want to make some homemade broth at Thanksgiving to make your gravy, you can use turkey parts/wings instead. If you cannot find them just use the chicken. But before the Holidays they should be easier to find in your supermarket. You can ask the butcher in the store if they carry them.
Mangia! Enjoy!