Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
large pot with lid
large bowl
fine sieve

Ingredients

Units Scale

3 liters water
1.5 kilograms of any kind of chicken parts with bones and a bit of fat (e.g. stewing hen)
800 grams mixed vegetables of your choice (e.g. carrots, onions, celery root, parsley, leeks)
1 bundle of fresh herbs of your choice (e.g. thyme, parsley, cilantro, chives)
2 bay leaves
5 cloves
1/4 tsp coriander seeds
5 allspice
1 tsp black peppercorns
1 tsp avocado oil or clarified butter
22 grams salt, optional

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Instructions

Wash your vegetables, leave their skins on, and chop everything into large pieces. Also, wash the herbs because we’ll use them whole, including their stems.
Pat the chicken pieces dry with kitchen paper. Then heat a tablespoon of oil in a large pot and fry the vegetables until they get a little nice browning. Place the chicken on top of the vegetables and add 3 liters of cold water.
Add 2 dried bay leaves, 5 allspice berries, 3 cloves, 1 teaspoon of black peppercorns, 1/2 teaspoon of coriander seeds, and the herbs to the pot.
Cover the pot with a lid and bring it to a boil over high heat. Once it boils, reduce the heat to the lowest setting and let it simmer with the lid on for at least 2 hours. For the best results, I recommend letting it cook for 4 hours.
After cooking, remove the pot from the heat and allow it to cool slightly. Take out the chicken, vegetables, herbs, and spices. If you’ve used chicken parts with meat on, don’t forget to save the meat for other recipes.
Strain the liquid through a fine sieve into another pot. Season the broth with salt if desired. I usually add 6–8 g (approximately 1 teaspoon) of salt per liter (4 cups) of broth.
Let the broth cool completely. Skim off any fat floating on top, or if your pot fits in the fridge, let it rest overnight. The fat will solidify on the surface, making it easy to remove.
The broth is now ready to use. Alternatively, pour it into sealable jars or deli containers. You can store it in the fridge for up to 6 days or freeze it for up to 6 months.

Notes

If you cook on a regular basis, you’ve probably noticed how many vegetable scraps end up in the trash, e.g. onion skins, carrot peels, leek ends, herb stems, and more. Instead of tossing them, grab a large ziplock bag and store all your scraps in the freezer. Over time, you’ll collect a substantial amount of veggie and herb scraps, which are perfect for making your next broth at home. No need to defrost them, simply toss the frozen scraps directly into a pot, cover them with water and go for it. Use them alone for a flavorful vegetable stock or pair them with chicken or beef bones for a rich, meaty broth. It’s an easy, eco-friendly way to ensure you always have homemade stock for literally no cost!

Prep Time: 10 min
Passive Time: 2-4 hrs