Chicken Broth


  • 1 chicken carcass, plus neck, giblets and any additional leftover bones
  • 6 medium carrots, chopped
  • 1 celery heart, chopped
  • 2 small bell peppers, chopped
  • 1 large onion, quartered
  • 1 fresh orange peel, quartered
  • 2 bay leaves
  • 10-15 black peppercorns
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Cold water


  1. Place the chicken carcass, giblets, bones and vegetables into a large stock pot.
  2. Add in the orange peel, herbs and seasonings.
  3. Add enough cold water to the pot to cover the chicken and veggies.
  4. Slowly bring the liquid to a boil, then reduce heat to low-medium.
  5. Simmer over low-medium heat for about 5 hours.
  6. Remove from heat and allow to cool for at least an hour.
  7. Using a slotted spoon, remove the large pieces of meat, bone, veggies and herbs.
  8. Using a wire strainer, carefully strain the broth into a second large pot.
  9. Rinse the strainer and the stock pot, then strain the broth back into the stock pot.
  10. Allow the broth to cool for about 30 minutes.
  11. Pour the broth into mason jars, cool completely, then cover and refrigerate or freeze.

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