Chicken Broth Recipe

Ingredients

• 14 quarts water
• 2 (5 pound) whole chickens, skinned and trimmed of fat
• 4 pounds carrots, cut into chunks
• 3 pounds celery, cut into chunks
• 3 large sweet onions, cut into chunks
• 6 leeks, trimmed and chopped
• 14 tablespoons sea salt
• 3 tablespoons chopped garlic
• 3 tablespoons garlic powder
• 2 tablespoons crushed dried rosemary
• 2 tablespoons dried parsley
• 1 tablespoon dried thyme
• 1 bunch fresh parsley, chopped (optional)

Directions

Step 1: In a large stock pot, combine water, chicken, carrots, celery, onions, leeks, sea salt, chopped garlic, garlic powder, rosemary, dried parsley, and dried thyme. Partially cover the pot with a lid.

Step 2: Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 2 hours, or until the chicken is fully cooked and falling off the bone.

Step 3: Remove the chicken from the pot and set it aside.

Step 4: Stir in fresh parsley and allow it to wilt for 2 to 3 minutes.

Step 5: Remove the broth from heat and let it cool slightly.

Step 6: Strain the broth into freezable s (2 to 4 cups in size). You can use it immediately or freeze it for later use.

Cook's Note

If you're using frozen broth, you can thaw it in the microwave, in the refrigerator, or by placing it directly into a pot and heating it on the stovetop.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.