Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.

Ruth Cousineau
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place carcasses in a large pot. Add onion, carrot, celery, garlic and water. Bring to a boil, skimming foam. Reduce heat to low and add herbs, peppercorns and salt; simmer gently, uncovered, for 2 hours. Strain through a fine sieve into a large bowl. (Discard solids.) Let cool slightly, then refrigerate until cold. Skim off fat.

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Tips

Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 6 months.

Nutrition Note: Analysis note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).

Nutrition Facts

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/08/2013
Super Easy. Super Good. I make this all the time. It's so good. Everyone raves about my broth. It freezes well. I often make it with only 1 carcass because I'm trying to get my money's worth out of a rotisserie chicken. BTW: If you're looking for a good chicken noodle soup to use this in make Quick and Easy Chicken Noodle Soup from allrecipes but make the noodles separately and add as needed. Pros: Simple to make. Cons: Takes two hours but worth it. Read More