Name: Homemade Chicken Stock / Broth
Ingredients: One 6-pound chicken (hen); 1 package (beef) soup bones (if you can get them); 1 4-pound beef roast; 3 carrots, cut in 3’s; 1 large onion, cut in 1/4’s; 3 celery stalks with leaves, cut into thirds; 1/4 bunch of Italian parsley, chopped; salt

Ingredients

Units Scale

One 6–pound chicken (hen)
1 package (beef) soup bones (if you can get them)
1 4–pound beef roast
3 carrots, cut in 3’s
1 large onion, cut in 1/4’s
3 celery stalks with leaves, cut into thirds
1/4 bunch of Italian parsley, chopped
salt

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Instructions

Give the chicken a nice bath (clean it) and empty the contents of the cavity inside. If using a chicken already cut up, then no need to empty the cavity, but do give the pieces a good rinse.
If using a whole chicken, cut it up into large pieces so that it cooks a little bit faster than if you cook it whole.
Cut up all of your veggies.
Cut your beef roast up into about 2 or 3 large sections.
Fill a LARGE deep pot halfway – 2/3rds full of water. Make sure that you have enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.
Put all of the ingredients into the pot of water.
First set the stove heat on high and bring the chicken stock to a boil. Once boiling, immediately lower the heat and simmer until the beef is tender.
Simmer for 2 – 3 hours.
During this simmer, continually remove any junky stuff that rises to the top with a strainer.
Remove all of the ingredients out of the broth with a hand strainer. Save the edible pieces of meat and vegetables for another recipe, sandwiches, or chicken salad!
With very thin tea towels covering a colander/strainer, pour the broth through and into another pot……this is a lot of work and usually needs two people to do this.
Be careful, the broth is very hot while you do this!
Continue to strain the broth again for a second time. Pour chicken stock into clean tea towels until the broth is completely clear and free of any ingredient remaining.
Taste, add more salt to taste. You may also add Better Than Bouillion Chicken Flavored bouillion for a stronger chicken flavor (use this because I find that the chickens today aren’t very flavorful).
If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).
A Step-by-Step Photo Guide is on my blog to help you make this delicious Chicken Broth!