Easy Homemade Chicken Broth

Organic or free-range chicken broth costs around $3 at our local grocery store, and it only contains 4 cups! It has also been pasteurized at high heat to make it shelf-stable, so I wonder what nutrients it is losing in the process...

An easy, more delicious, more economical solution? Easy homemade chicken broth. As we're cooking other dishes, we collect scraps and put them in our "broth bag," which is simply a gallon-sized Ziploc bag that we keep in the freezer and use many times before discarding. 

Here's what is usually in our broth bag:

Onion ends and outer peels

Carrot peels and ends

Celery ends and those forgotten pieces that go limp in the fridge

Chicken bones and unused skin

The "broth bag" that stays in the freezer

Note, you should really stay away from anything cruciferous, so broccoli, kale, cauliflower, brussel sprouts, etc. This gives a really awful taste.

Once the bag is full and we have a little extra time, we simply dump the bag in a big pot, filled with with water, and simmer for several hours. To make the broth extra delicious, add:

Himalayan salt, 2 tsp or to taste

Apple cider vinegar, 2 tsp or to taste

Bay leaf or two

Additional ingredients

Bring the broth to a boil, then simmer for 3-6 hours.

Bringing to a boil

Allow to cool, then strain the liquid into quart-sized canning jars. 

Filling station with strainer and funnel

We use the broth in rice, soups, or as a substitute for water in any savory dish. You can even warm up a mug and drink it for a nourishing drink. 

Enjoy!