Nothing compares to the richness of homemade chicken broth or will elevate your soups to the next level quite as much as it will! Here's my Homemade Chicken Broth Recipe followed by step by step instruction for freezing perfect portions!
Place all ingredients into a large pot or Dutch oven. Bring to a boil over medium-low heat. Cover and simmer for at least 3 hours and up to 6 hours.
Strain the broth in a two-step process. First, scoop out all the large pieces of chicken and vegetables with a slotted spoon and place in a large colander over a bowl. Pour the rest of the broth through the colander. Set the colander aside over another bowl.
Strain the broth through cheesecloth. Place cheesecloth over top of the original pot and secure with a rubber band. Pour broth slowly through cheesecloth. Pour all the broth that has drained from the colander through the cheesecloth. This step is optional but it will make a clearer stock.
Remove cheesecloth, squeeze, and discard. Squeeze the liquid from the celery into the broth.
Refrigerate overnight and skim off all fat.
Heat and serve, or freeze for later!
Freezing Perfect Portions
Pour ½ cup of broth into each muffin cup. A standard muffin tin is almost exactly ½ cup. Place muffin tin in freezer. Mine take about 2 hours to freeze completely. You can wait longer – they won’t get freezer burn that quickly!
Place muffin tin upside down over clean sink. Pour or spray warm water over the back of the tin to release the broth cups. Pick them up immediately as they fall into the sink and place them in a freezer bag. You want to avoid them melting more than they have to.
Place bag in freezer. Repeat process until all broth has been frozen. I have a tiny freezer and I actually have to remove my icemaker to make these. Commitment.
To thaw: I place however many cups needed in a Pyrex measuring cup and thaw in the microwave on half power until just melted.
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Notes
Flavor Tips - If you find that your chicken broth isn't very flavorful after 3-4 hours, keep cooking! I usually let it simmer for 5-6 and then cool on the stovetop for several more hours. More time, more flavor. Electric Pressure Cooker - You can also make broth in your Instant Pot. Add the ingredients to the pot, bring up to high pressure, cook for about 45 minutes, then use the natural release method.Storage – Store leftover chicken broth in an airtight container in the fridge for up to 5 days. You can freeze chicken broth for up to 6 months.