Homemade Chicken Stock / Broth
Servings: 2 - 3 gallons
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
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!