Homemade Chicken Broth
Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.Advertisement
Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
Make Ahead Tip: The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (240 mg per cup).