Chicken Broth

Chicken broth is readily available at any grocery store, but it’s great to make from scratch if you’ve just made a roasted chicken. Make sure to use the leftovers from a carved chicken and not from your plate. 

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Hands-on time: 0   |    Total time: 180   |    Makes: 10 Servings


Cutting Board
Sharp knife (adult needed)
Measuring spoons
Large Pot



1 unit chicken carcass and neck
2 unit celery stalks, cut in half
1 unit parsnip, well washed and halved
1 unit Spanish onion, quartered
2 unit bay leaves
1 teaspoon dried thyme
1 teaspoon kosher salt
unit cold water, to cover


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Place all the ingredients, except for the salt, in a large pot and generously cover with cold water.
  2. Turn the heat to medium and cook, partially covered, until the mixture comes to a slow boil.
  3. Lower the heat to very low and continue cooking, partially covered, for 3 hours. Do not let it boil again.
  4. Strain and discard the solids. Transfer to a large container, cover, and refrigerate.
  5. When the stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.
  6. Transfer to a container, cover and refrigerate up to 2 days or freeze up to 6 months.