Dutch Oven Chicken Broth
Make a nourishing homemade broth out of your chicken and veggie scraps! Dutch oven chicken broth adds a rich, savory flavor to any recipe, and it's tasty to sip on!
Servings: 12 cups
Calories: 12kcal
Equipment
- 7-quart Dutch oven
- Fine mesh strainer
Ingredients
- 3 pounds chicken backs
- 1 onion quartered
- 3 carrots cut into large chunks
- 3 celery stalks cut into large chunks
- 3 cloves garlic minced
- 1 small handful fresh parsley
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 to 12 cups cold water
Instructions
- Add the chicken backs, onion, carrots, celery, minced garlic, parsley, vinegar, bay leaf, salt, and pepper to a large Dutch oven. Pour in the water to cover by about 1 inch.
- Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 3 hours.
- Strain through a fine mesh strainer and discard the bones and vegetables. Cool, then refrigerate or freeze.
Notes
- Chicken backs are full of bones, which is exactly what you want for broth. Chicken wings or necks work too, or a mix of all three!
- No need to peel the vegetables; they all get strained out at the end. Just make sure you wash any dirt off of them.
- Keep the salt light so you can season whatever you make with the broth later. If you are making it to sip on, add more salt to taste after it's done simmering.
- Make sure your chicken stock stays at a gentle simmer; you don't want a rapid simmer or a boil.
- I let the broth cool for a bit before it goes in the fridge, but don't leave it sitting out more than 2 hours.
- It'll keep in the fridge for about 4 days and in the freezer for up to 6 months. I freeze mine in zippered freezer bags, and they'll stack nicely if you lay them flat to freeze.