How to Make Easy Chicken Broth

Why buy chicken broth at the store when you can easily make it yourself from real pastured chicken? It's very simple to do...and it makes the house smell amazing!

Serves: About 6 cups broth

Time: 15 minutes active, 5-8 hours inactive

Ingredients

• About 2 lbs chicken broth builders of your choice (necks, backs, feet, or a leftover chicken carcass all work. For the chicken carcass, don't brown beforehand). 
• About 1 tbsp butter or olive oil
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 teaspoon garlic powder
• 2 cloves garlic, crushed

Instructions

1. Preheat the oven to 350 degrees F. 
2. Grease a glass baking dish or cast iron frying pan with butter or olive oil
3. Thaw your chicken, pat dry, sprinkle with salt and pepper, and add to the pan. 
4. Bake for 15-20 minutes, until the chicken begins to caramelize (this is the secret to flavor in bone broth)! 
5. Remove from oven and pour all the chicken into a large stock pot or a crock pot. 
6. Sprinkle the remaining seasonings and herbs in with the chicken.
7. Wait for the baking dish to cool slightly, then pour about 2 cups of warm water into the baking dish. 
8. Let soak for a moment, then swish around to pick up any residual grease and flavor (fun fact: the little bits of meat and seasonings left in the pan after cooking are known as 'fond'). 
9. Pour the water over the chicken. 
10. Add another 6 cups of water. 
11. Place the pan on the stovetop and cover, then allow to simmer on medium low for 4-6 hours. Alternatively, if using a crock pot, simmer covered in crock pot on medium for 6-8 hours (overnight is fine). 
12. When done, allow broth to cool, then skim off the grease if desired (I always leave it on, but some don't like the mouthfeel!). Pour broth into large jars and store in the refrigerator until use. You can also freeze in a freezer-safe container until needed.