The Perfect Chicken Broth Recipe
The soul of any soup is its stock. If you have a bland stock or broth you will have a bland soup, no matter how good the other ingredients are. Who wants to eat a bland soup? No one! This incredibly flavorful Chicken Broth Recipe will take any soup to the next level!
Store bought broth
With so many decent stocks and broths available in stores, why should you make your own?
For me, it boils down to three simple reasons.
First, I can control the amount of fat and salt and end up with a healthier stock.
Second, I can use up ingredients from other meals.
Third, and most important, is that it simply tastes better. When’s the last time you heard someone say “this has too much flavor”?
A good chicken stock starts off with simple ingredients. Obviously, you will need chicken bones and cartilage. This can come from a roasted chicken or bought as is. You can add meat if you like, but it’s the bones and connective tissue that will add the most flavor.
Adding layers of flavor
Aside from the chicken you will need some aromatic vegetables, with the classic choices being carrots, onions and celery. Leeks, fennel root and parsnips are other veggies that I like to use. To this base of aromatics, I always add fresh garlic.
Regardless of which ones you choose, they should be chopped roughly, not too small.
Fresh herbs add to the party
The last ingredients to choose are the herbs and spices. It’s best to use fresh, whole herbs where you can. Thyme, sage, parsley, oregano and bay leaves are my usual choices. The last spice to add is pepper corns, which you can just toss in. One thing I don’t add is salt, because I can always add it to the recipes I use the stock in.
Tip: To make life easy, use some food safe string like butcher’s twine to tie the herbs into a bundle, and tie the other end of the string to one of the pot handles, or to a wooden spoon. This will allow you to remove it easily.
Chicken Broth Recipe
This chicken broth recipe will make a great foundation to any of your recipes.
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