Homemade Chicken Broth

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr 30 min

Yield:
3 to 3 1/2 quarts
Level:
Easy

Ingredients
  • 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
  • 2 large Spanish onions (about 2 pounds), left whole and unpeeled
  • 1 large red bell pepper, cored, seeded, and cut into quarters
  • 1 large head garlic
  • 1 large bunch fresh cilantro
  • 2 teaspoons black peppercorns
  • 2 bay leaves
  • 1/2 teaspoons achiote ( annatto) seeds, optional
  • 1 ham hock, optional
Directions

Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot.

Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.

Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.

Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.


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    7 Reviews
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    My family raved. After watching Daisy make this, I was intrigued and finally made it (without the ham hock). Very easy/no chopping. The color, smell, and taste were just right. After defatting the next day, I added a small can of tomatoes with green chiles, Pinto and black beans, corn, cumin and oregano. Then I added what I had in the fridge, like green beans, chunked roasted sweet potato, quarted brussel sprouts...you get the picture. As garnish I had bowls of shredded chicken, sour cream, cheese, and fried tortilla chips. You cook only until the veggies are done. Very healthy and absolutely delicous..actually the best soup I have ever made. Thank you Daisy. I have followed you for a couple of years. Don't go away.
    I have fixed this chicken broth several times since downloading in December 2009. I freeze it and use it with other recipes. Made a beef and vegetable soup with this broth. My significiant other has falling in love with me all over again.
     
    Thanks Daisy - And, love your show.
    Thanks for the great recipe. I will admit though, very labor intensive. The finished product is well worth the effort. It made 18 cups. I will have a-lot of broth to use for later.
    Wow, DAISY can cook.. Everything she cooks is delicous. Bring her on to PRIMETIME and take that Melissa D' off. We want real chefs on our primetime.
    I had it ready for my children when they got home from school and what I heard was, "aahh it smells like hoomme". It is perfect for these cold days in New York. Gracias Daisy!!
    This is wonderful. I used a Sweet gypsy pepper from my garden instead of the red pepper. I'm serving it tonight with vegetarian dumplings, thank you!
    tengo que deirte esto espanol por que sabe deliciosos esto me acuerda a mi madre lo hice y me histe recordar a mi mamam
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