How to Make Chicken Broth Cooked Through

How to Make Chicken Broth Cooked Through is filed under Soups and stews and built around lb chicken bones leftover from 1 chicken, celery ribs with leaves cut into 2” pieces, and carrots cut into 2” pieces. Plan on 4 people.

Count on 10 minutes of prep, 2 hours of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 lb chicken bones leftover from 1 chicken
• 3 celery ribs with leaves cut into 2” pieces
• 2 carrots cut into 2” pieces
• 2 onions quartered
• 2 bay leaves
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme heaping
• 8 whole peppercorns
• 2 quarts cold water
• pinch kosher salt

How the cooking goes

1. Place all ingredients into a large pot or Dutch oven. Heat it until it boils over medium-low heat. Cover and simmer for at least 3 hours and up to 6 hours.
2. Strain the broth in a two-step process. First, scoop out all the large pieces of chicken and vegetables with a slotted spoon and place in a large colander over a bowl. Pour the rest of the broth through the colander. Set the colander aside over another bowl.
3. Strain the broth through cheesecloth. Place cheesecloth over top of the original pot and secure with a rubber band. Pour broth slowly through cheesecloth. Pour all the broth that has drained from the colander through the cheesecloth. This step is optional but it will make a clearer stock.
4. Remove cheesecloth, squeeze, and discard. Squeeze the liquid from the celery into the broth.
5. Refrigerate overnight and skim off all fat.
6. Heat and serve, or freeze for later!

Freezing Perfect Portions

1. Tip ½ cup of broth into each muffin cup. A standard muffin tin is almost exactly ½ cup. Place muffin tin in freezer. Mine take about 2 hours to freeze completely. You can wait longer – they won’t get freezer burn that quickly!
2. Place muffin tin upside down over clean sink. Pour or spray warm water over the back of the tin to release the broth cups. Pick them up immediately as they fall into the sink and place them in a freezer bag. You want to avoid them melting more than they have to.
3. Set bag in freezer. Repeat process until all broth has been frozen. You have a tiny freezer and you actually have to remove the icemaker to make these. Commitment.
4. To thaw: you place however many cups needed in a Pyrex measuring cup and thaw in the microwave on half power until just melted.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Soups and stews, open Turkey Meatball and Kale Soup Finished with Herbs and Italian Sausage Soup Simmered for the Bowl.