Introduction: Make Your Own Chicken (or Beef) Broth

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If you don't like the amount of salt, sugar or preservatives in commercial chicken broth, you can easily make your own.

Step 1: Save the Bones

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Whenever you cook a chicken, whichever way you make it, there will be bones left over. Don't throw them away! Put them in the refrigerator or freeze them. Don't let them spoil. When you are ready to use them,place the bones on a cookie sheet. Heat oven to 400 degrees F. Place the cookie sheet on the top shelf of the oven and bake for 30 minutes.

Step 2: Add Ingrediences to Crock Pot

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I use a 4 quart crock pot. Add vegetables such as celery, carrots, onion, garlic and parsley, if you like.

Step 3: Add Water

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Add water to fill. Turn the heat to low. Cook for 8-10 hours. The temperature on high will cook faster.

Step 4: Separate Liquid From Solids

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When complete, place a colander in a large pan and empty the contents into the colander. The liquid is extremely hot at this point. Be careful not to burn yourself. Discard the depleted bones and vegetables.

Step 5: Strain Liquid

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Place a strainer in a funnel and pour liquid from the pan into quart jars. If planning to freeze, only fill to the shoulder of the jar, otherwise the jar will break when the ice expands. I keep one jar in the refrigerator and freeze the rest. Some sediment may get through the strainer. If sediment is not wanted, cover the strainer with cheese cloth to filter this out.

Making your own broth creates a for better tasting soup or gravy than any commercial product I have ever tried. It is worth the effort!

Step 6: The Clean Up

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There will be a lot of chicken fat on all the surfaces. Use lots of detergent or run them in the dishwasher.

Step 7:

Comments

bbqandbeer (author)2017-09-27

you could put an egg white or 2 into the hot broth after you strain it and beat it around in the broth. it will absorb most of the impurities and make a clearer stock.

dchall8 (author)2017-09-27

Very nice.

My wife makes chicken broth (it jells). She doesn't bake anything more than what is already cooked. She uses skin and bones. Bones are broken with pliers before cooking to let the marrow out.

DIY Hacks and How Tos (author)2017-09-27

Homemade broth is always better than store bought. Tastes better and saves money.

jimwi (author)2017-09-26

Very Nice. Did your stock set like jelly.

I make stock from time to time and the beef stock sets up very nice

but my chicken doesn't set at all.

jimwi (author)jimwi2017-09-27

PS I forgot to say

You can put your stock in zip lock bags and freeze them.

Like one cup or two per bag.

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