Chicken Broth ...from left over roast, bones & chicken

Nancy J. Patrykus


Great to have broth.. Freeze.
Use to start soups......etc


☆☆☆☆☆ 0 votes



  • 2 lb
    chicken, backs, necks,bones and/or wings
  • 8 c
  • 2 small
    onions, quartered
  • 1 c
    celery, chopped with tops
  • 1/2 c
    carrots, sliced
  • 2 tsp
    parsley, fresh and chopped
  • 1 tsp
  • 1/4 tsp
  • 1
    bay leaf, optional
  • 1/2 tsp

How to Make Chicken Broth ...from left over roast, bones & chicken


  1. In 5-quart dutch oven, combine chicken and water; Bring to a boil.
  2. Reduce heat; simmer partially covered 30 minutes.
  3. Skim off any scum that rises to surface.
  4. Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
  5. Remove bones; strain broth.
  6. Stir in 1/2 teaspoon salt; cool uncovered in refrigerator.
  7. Cover; store in refrigerator or freezer.
  8. Skim fat from broth before using in recipe.

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About Chicken Broth ...from left over roast, bones & chicken

Course/Dish: Soups Chicken Soups
Other Tag: Quick & Easy

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