Chicken Broth Recipe

Chicken Broth Recipe

  • 14 quarts water
  • 2 (5 pound) whole chickens, skinned and trimmed of fat
  • 4 pounds carrots, cut into chunks
  • 3 pounds celery, cut into chunks
  • 3 large sweet onions, cut into chunks
  • 6 leeks, trimmed and chopped
  • 14 tablespoons sea salt
  • 3 tablespoons chopped garlic
  • 3 tablespoons garlic powder
  • 2 tablespoons crushed dried rosemary
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 bunch fresh parsley, chopped (optional)
  1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
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