Chicken Broth

I always thought that making chicken broth was complicated and time consuming… definitely out of my league!  Until, my friend Kathleen introduced me to Glorious One Pot Meals by Elizabeth Yarnell which has recipes that can be made by putting all of the raw ingredients in a dutch oven and cooking on the stove-top or in the oven.  Once the meal is cooking, you can put on a kitchen timer and simply walk away to do other things.   Now, that seemed feasible and since I had an enormous bone-in whole chicken breast defrosting, I thought I’d try this chicken broth recipe with some adjustments based on the vegetables and herbs I had in the house.  The result was even better than I expected and as a result, I’m hooked!  There’s no more going back to store bought chicken broth or bouillon so I try to always have a quart of broth or a chicken breast in the freezer ready to go.  I hope you will enjoy this recipe as much as I have!  In future posts for soups, risotto and some meat dishes, one of the ingredients will be this chicken broth so you can see just how much you can do with it.   Buon Appetito!


Chicken Broth adapted from Glorious One Pot Meals

1 large bone-in whole chicken breast or 1 small whole chicken, cleaned*

2 large carrots, peeled and cut in half or quarters to fit in dutch oven

3 stalks of celery, cut in half or quarters

1 medium onion, diced

2 tbsp olive oil

3 small parsnips, peeled

3 medium Russet potatoes, peeled and quartered

1 sprig rosemary

1 sprig dill

1 sprig thyme

4 leaves of sage

cold water, enough to cover chicken in pot by one inch

5 quart dutch oven

*When cleaning chicken, you can remove some or all of the skin, if desired, or none at all depending on your taste.  I prefer to remove the majority of the skin to have less fat in my broth and to avoid having to skim fat at the end of cooking.

Place olive oil and onions in dutch oven and sauté on medium-low heat until translucent.  Add all vegetables and herbs, place chicken on vegetables bone-side down, add cold water  enough to cover chicken by one inch.  Cover dutch oven with lid and bring water to boil on medium heat.  Reduce heat to low and allow to simmer covered until chicken reaches at least 160F.  Cooking time  will depend on size of chicken.  Add more water if needed to keep chicken covered by on inch.

When chicken is done, remove from pot to cutting board.  Remove vegetables with slotted spoon to bowl.  Allow broth to cool and skim any fat on surface.

Slice chicken and serve as desired, i.e. with a side of the cooked vegetables and cranberry sauce.  Broth can be used immediately to make a chicken soup by adding in some of the cooked chicken or to make tortelli in broth by bringing a part of the broth to boil and adding tortelli to cook until al dente.  The remainder of broth should be cooled to room temperature and can be poured into quart sized tupperware to refrigerate or freeze.  The remainder of chicken can be used for sandwiches, quesadillas (recipe with homemade corn tortillas will be posted soon) or any chicken dish you want to create.  It’s that easy!


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