Chicken broth

Nothing is easier than homemade broth. Of course, it is okay to use ready-made, but if you have the time and energy, it is worth the effort to make your own.

I boil the broth a little now and then when I buy a whole chicken. Then, cut it and use chicken bones and wings for the broth. So, I get many dinners from an entire chicken for two people!

You can either preserve the broth or freeze it in smaller pieces – incredibly convenient, for example, to freeze it in ice molds and produce exactly as much as you want on each occasion.

Do not season the broth with salt or garlic! It is a matter of taste, but you can add salt and garlic to the food you cook – I only use some whole peppercorns. However, you can add some herbs to taste. Take what you have at home in the form of fresh herbs.

The batch gives about 1.5 – 2 liters of broth.

Bones and wings from a whole chicken, Herbs (some examples)
2 onions A chalice Rosemary
The white part of a leek Thyme
4 – 5 spring onions Oregano
2 large carrots Sage
4 -5 stalks celery Bay leaf
4 – 5 allspice grains About 3 liters of cold water


  1. Wash, dry, and cut the vegetables into smaller pieces.
  2. Pour some oil into a large saucepan,
  3. Fry onions, celery, carrots for a short while (2 – 3 minutes).
  4. Then add the rest of the ingredients and pour in so much water that it covers all the components. Bring to the boil, lower the heat and simmer with the lid on for about 2 hours. Remove the lid and simmer for another hour.
  5. Strain and put the broth in the fridge overnight.
  6. Remove all fat that has floated to the surface the next day and pour the broth into smaller containers (e.g., ice cubes) or muffin tins and freeze.

I package the broth individually and put it in a bag. It is very convenient and excellent to have in pots, or soups and various sauces, for that matter.

The broth has a long shelf life in the freezer!


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