Homemade Chicken Broth is a well known comfort food around the world. There are several health benefits associated with chicken broth including improved digestion, benefits to your immune system and protecting your joints. (Check out this link for more information on the nutritional benefits of chicken broth.) It’s easy to make ahead of time and will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. A side benefit is that making chicken broth from scratch fills your home with a rich aromatic smell that entices everyone’s palate. Its soothing heat and classic flavor profile makes it a good choice for a nutrient rich, filling, and yet, low calorie meal.
Chicken broth is good on its own or can be part of many recipes. For example, we use chicken broth in our Cretan Pilafi and our Fithe. We encourage you to try those out if you have not already. We have some other recipes that we will be posting in the next few weeks that we use this Homemade Chicken Broth for too!
Kali Orexi!
HOW TO MAKE OUR HOMEMADE CHICKEN BROTH RECIPE
- Peel, wash and cut in half 4 large carrots, 4 celery ribs with leaves and quarter 1 large yellow onion. Measure out 1/2 tablespoon whole peppercorns, and 1/2 tablespoon salt.
- Wash whole chicken (we use an approximately 5 pound chicken) and be sure to remove the bag with the giblets. You may save them for another use or discard them.
- Add whole chicken to 20 quart stock pot with carrots, celery, onion, peppercorns and salt. Fill the pot with enough water to cover the chicken. We added 20 cups of water.
- Bring stock pot with chicken and vegetables to a boil. Skim off any foam as necessary. Reduce heat, cover and simmer for 1 hour. Carefully remove the chicken and vegetables onto a platter and set aside to cool. Once the chicken is cool enough to handle, remove the meat from the bones and save for another use. Consider making the chicken stock over the weekend and using our Chicken Gyro Marinade to make quick Chicken Gyros during the week.
- Strain the chicken broth, to remove any leftover bits of vegetables, foam and peppercorns.
- You can use the chicken stock to make our Cretan Pilafi or our Fithe. We will also be posting 2 new soup recipes, that include this chicken broth very soon, so be on the lookout for those in the next few weeks! You can either refrigerate the chicken stock for 3-4 days or freeze it for up to 3 months. To freeze the chicken stock first allow it to cool down. Once cooled down, add in 4 cup increments to gallon size freezer bags, remove the air, seal, date and label for a future use.
What is the difference between chicken broth and chicken stock?
Chicken broth is made out of meat and chicken stock is made from meat bones. Broth and stock are interchangeable in most recipes. It’s important to note that if you use store bought broth, it may be salty and affect the flavor of your dish.
Use our Homemade Chicken Broth to make our Avgolemono Soup.
What are other differences between chicken broth and chicken stock?
Because of the rich flavor of the broth that comes from the chicken and vegetables, you can drink the chicken broth plain. People often do this to remedy a cold or the flu.
Broth contains about half the calories per cup (237 ml) that stock does. One cup of chicken broth provides 38 calories, while one cup of stock contains 86 calories.
Stock contains slightly more carbs, fat and protein than broth, though it’s also significantly higher in vitamins and minerals.
Homemade Chicken Broth Recipe
Homemade Chicken Broth Recipe
Ingredients
- 1 whole chicken approximately 5 pounds
- 4 large carrots peeled and cut in half
- 4 large stalks celery with leaves cut in half
- 1 large yellow onion quartered
- 1/2 tbsp salt
- 1/2 tbsp whole peppercorns
Instructions
- Peel, wash and cut in half 4 large carrots, 4 celery ribs with leaves and quarter 1 large yellow. Measure out 1/2 tablespoon whole peppercorns, and 1/2 tablespoon salt.
- Wash whole chicken (we use an approximately 5 pound chicken) and be sure to remove the bag with the giblets. You may save them for another use or discard them.
- Add whole chicken to 20 quart stock pot with carrots, celery, onion, peppercorns and salt. Fill the pot with enough water to cover the chicken. We added 20 cups of water.
- Bring stock pot with chicken and vegetables to a boil. Skim off any foam as necessary. Reduce heat, cover and simmer for 1 hour.
- Carefully remove the chicken and vegetables onto a platter and set aside to cool. Once the chicken is cool enough to handle, remove the meat from the bones and save for another use. Consider making the chicken stock over the weekend and using our Chicken Gyro Marinade to make quick Chicken Gyros during the week.
- Strain the chicken broth, to remove any leftover bits of vegetables, foam and peppercorns.
- You can use the chicken stock to make our Cretan Pilafi or our Fithe. We will also be posting 2 new soup recipes, that include this chicken broth very soon, so be on the lookout for those in the next few weeks!
- You can either refrigerate the chicken stock for 3-4 days or freeze it for up to 3 months. To freeze the chicken stock first allow it to cool down. Once cooled down, add in 4 cup increments to gallon size freezer bags, remove the air, seal, date and label for a future use.
Leave a Reply