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🍽️ Homemade Chicken Broth

9 kcal · 30 min · 4 servings

Homemade Chicken Broth Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken bones under cold water.
  2. 2. Let the bones drain well in a sieve.
  3. 3. Chop the bones into rough pieces with a large knife.
  4. 4. Place the bones in a large pot.
  5. 5. Cover the bones with about 4 liters of water.
  6. 6. Add a pinch of salt to the water.
  7. 7. Slowly bring the broth to a boil.
  8. 8. Skim off the rising foam with a skimmer.
  9. 9. Peel the onions and the carrots.
  10. 10. Clean the leek and wash it thoroughly.
  11. 11. Cut all the vegetables into rough pieces.
  12. 12. Add the cut vegetables to the pot.
  13. 13. Add some peppercorns to the broth.
  14. 14. Let the broth simmer uncovered on very low heat.
  15. 15. Simmer the broth for about two and a half hours.
  16. 16. Skim off foam again as needed while cooking.
  17. 17. Pour the finished broth through a coarse sieve.
  18. 18. Then strain the broth through a very fine sieve.
  19. 19. Place the broth in the refrigerator overnight.
  20. 20. Remove the solidified fat layer from the surface the next day.
  21. 21. Bring the broth back to a boil.
  22. 22. Skim off the new foam.
  23. 23. Reduce the broth to 1.2 liters.
  24. 24. Let the broth cool down completely again.
  25. 25. Store the broth in the refrigerator.
  26. 26. Use the broth within three days.
  27. 27. Fill the broth into a tightly sealed freezer bag.
  28. 28. Alternatively, you can fill the broth into ice cube trays.
  29. 29. Freeze the broth to make it last longer.
  30. 30. Rinse clean jam jars with boiling water.
  31. 31. Place the jars upside down on a kitchen towel.
  32. 32. Let the jars drain.
  33. 33. Fill the boiling hot broth into the warm jars.
  34. 34. Seal the jars tightly immediately.
  35. 35. Place the sealed jars upside down for five minutes.
  36. 36. Make sure you do not touch the inside of the jars.
  37. 37. This way, the broth will keep for several months.

Nutrition per serving