Homemade Gluten Free Chicken Recipe
It's a versatile base for soups, stews, and countless other culinary creations. Whether enjoyed as a soothing sipper or a secret ingredient in your favorite recipes, this homemade chicken broth is the essence of comfort.
Ingredients
- 1 cooked or smoked chicken carcass (cleaned and broken down)
- 1 small to medium onion (peeled and roughly chopped)
- 1 small shallot (peeled and roughly chopped)
- 10 baby carrots
- 2-3 celery stalks with leaves (cut into large chunks)
- ⅓ cup shiitake or cremini mushroom stems
- 1-2 large stems fresh thyme
- 1 dried bay leaf
- 1 tablespoon kosher salt
- 14-18 cups water (enough to cover everything)
Instructions
- Place the chicken carcass in a large stockpot.
- Add the chopped onion, shallot, celery, carrots, mushroom stems, thyme, bay leaf, and kosher salt to the pot.
- Pour in enough water to cover all the ingredients.
- Cover the pot with a lid and bring it to a boil over high heat. Then, reduce the heat to low and let it simmer for 3.5 to 4 hours, slightly adjusting the lid to allow some steam to escape.
- Once done simmering, use tongs to remove the bones, skin, cooked vegetables, and herbs from the pot. Discard these after they've cooled.
- Strain the broth through a fine mesh strainer into another pot to remove any remaining debris.
- Use a ladle to transfer the broth into storage containers. Allow the broth to cool completely, then seal the containers with lids.
- Store the broth in the fridge for 3 to 4 days or in freezer-safe containers for several months.