Homemade Chicken Broth for Soup Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Soups
Ham & White Bean Soup
Turkey & Wild Rice Soup
Meatball Soup
Spicy Chicken Soup
Home Made Broth for Soup
Asparagus and Chickpea Soup
Mixed Seafood Soup
Super Split Pea Soup
Basic Split Pea Soup
Artichoke Soup
Turkey Meatball Soup
Lentil Tomato Soup
Lentil & Mung Bean Soup
Green Chicken Soup
Organic Chicken Soup
Lentil Vegetable Soup
Hearty Harvest Soup
Fresh Pea Soup
Smoked Chicken Soup
Bruschetta Soup
Wild Mushroom Soup
Roasted Vegetable Soup
Butternut Squash Soup
Pumpkin Soup
Chili Corn Soup
Creamy Asparagus Soup
Gazpacho
Healing Chicken Soup
Potato Leek Soup
Thai Chicken Soup
Spicy Potato Soup
Turkey Asparagus Soup
Vegetable Minestrone

Homemade Chicken Broth for Soup

Contributed by: Melinda

I buy whole chickens and cut them up to freeze for various meals. When I do that, I roast the backbones and breast bones along with necks so I can have them in the freezer when soup seems like a nice choice. (Roast salted at 350º 1 1/4 hrs.) You could also just buy some legs and wings and roast before making this broth. I also use the very centers of the garlic heads -- you know, those tiny little cloves in the middle that are usually too tiny to use for anything.

Chicken: 3 roasted backbones, 3 roasted breastbones and 3 roasted necks
1 large onion, peeled and quartered
2 large celery stalks, ends trimmed, cut in half
2-3 large carrots, ends trimmed, cut into about 3-4 pieces each
Several cloves garlic, unpeeled, cut in half across the middle
1 pinch saffron threads
5 juniper berries
1 bay leaf or 1/2 tsp ground bay
2 1/2 tsp kosher salt
12 cups water

Place roasted chicken pieces (frozen is ok) in a large dutch oven or soup pot
Pour water over all
Add remaining ingredients and bring to a boil
Reduce heat to low, cover and simmer for 90 minutes
Remove chicken pieces to a platter to become cool enough to handle
Meanwhile, strain solids from broth - set aside or proceed immediately with soup recipe
Pick chicken meat from the bones and set aside to be added near end of soup cooking

Questions about this recipe?