Portions: 8 cups Calories: 215kcal |
Discover how easy it is to prepare chicken consomé at home using our homemade chicken broth recipe, a great alternative to bouillon cubes. Growing up in a family that prioritized cooking with natural ingredients, I always preferred making broth from scratch.
By - Revised . Original Feb 27, 2013.
Homemade Chicken Broth [Video+Recipe].
Why we ❤️ it
- Inexpensive, made with the parts of the chicken that have little meat.
- All-natural, you can control what to add to it.
- Easy to make, it requires minimal effort.
- Practical and time-saving, make as much as you want and store for later use.
Homemade Chicken Broth [Video+Recipe]
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Utensils and tools
Ingredients
- 1 medium red onion, quartered
- 1 head garlic, peeled
- ½ tablespoon oregano (dry, ground), or a few sprigs of fresh oregano
- 1 bunch parsley, or cilantro
- 1 cubanela (cubanelle pepper), seeded and halved (or bell pepper)
- 1 teaspoon allspice berries (malagüeta)
- 1 teaspoon peppercorns
- 1 chicken ribcage and bones, (1 lb [0.45 kg])
Video
Preparation
1. Combining
Place chicken, onion, garlic, oregano, parsley, bell pepper, allspice, and pepper in a large pot.Add ½ gallon [2 liters] of water.
2. Simmer
- Cover, and simmer over very low heat for an hour and a half. Add more water when it becomes necessary to maintain the same level.Once this time has passed, remove it from the heat and let it cool down to room temperature.
3. Straining
- Strain and get rid of solids.If there was meat on the bones, you can pick up the pieces and use them for empanada fillings.
4. Storing
- Separate into portions of one cup each and freeze.
Top tips
- From whole chicken: To make the broth, buy a chicken, carve it, and save the parts that can be used for another recipe (wings, breasts, thighs, etc). We'll just need the ribcage/breast bones for this recipe. Nothing to waste.
- Clear broth: After passing through a fine-mesh sieve, you can then pass through a coffee paper filter to further remove solids, but this is an optional step to obtain a clear broth.
- Herbs: You can add more herbs if you wish. Some sprigs of thyme and/or rosemary, along with a couple of laurel leaves, add extra wonderful flavors.
- Seasonings: Feel free to add extra spices if desired.
- Adding more vegs: You can save vegetable scraps in the freezer or fridge to add to the broth, such as leftover tomatoes, carrots, celery, and spring onions. The color of the broth will depend on what you add to it.
- Use chicken bits: You can pick the meat that comes off after boiling and save it to make pastelitos or something else.
- Freezing: If you freeze it, it has a very long shelf life, so store it in pre-measured portions (about a cup each) for convenience. It should last at least 3 months.
- Increasing yield: You can double, triple, or even quadruple the recipe and have a large quantity of pre-made chicken broth for later use.
Serving suggestions
You can use chicken consommé as a base for Broccoli cheddar soup, Cream of chicken, Chicken soup, or to add extra flavor to Locrio de pollo and Asopao de pollo, as well as other recipes where it is mentioned.
You can also use it to add extra flavor to soups and stews, and rice pilafs.
If you want to start cooking in a more frugal, sustainable, and healthful way, this chicken broth made at home is a great place to start your journey.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Love your blog. Could you please answer a couple of questions: 1. Is the flavour of the Chicken broth affected significantly by the colour of the bell pepper used. We have red, yellow/orange, and green here. I'm presuming that you're using the green variety, but wondered how different it would… Read more »
Hi Maire. Bell peppers are very sweet, so yes, poblano will change the taste. As for the color of peppers, it doesn't matter.
Wow I can relate to you a lot! When I started blogging, I was definitely more typical Japanese home cook. In most of Japanese recipes (books/blogs/TV shows), it's pretty common to use bouillons. There is no one who doubt about that. In fact, I've never seen liquid broth sold in… Read more »
Thanks, Nami, sometimes we just have to break with tradition to go back to an earlier tradition. Our great grandparents didn't use these products, and neither should we.
I make and use quite a bit of chicken stock. I purchase leg quarters, in ten pound bags when they're on sale, and separate the backs, thighs, and drumsticks. I freeze the drums and thighs for latter use but I toss all the backs and even the fat scraps into… Read more »
Your way of making chicken broth sounds just as good, I like that you even save the bits of chicken left in the broth. Great idea.
I also appreciate trying to use healthier versions when cooking...love your blog! What do you find the best choice of containers for the cup sized portions when freezing?
Thanks,
Peggy
Hola tia Clara, gracias por compartir estas saludables recetas. I am trying to eat healthier and more natural too.
Gracias a ti por probarla y por visitarnos.
I learned to cook from my mother...the "typical" Dominican. I didn't learn, until college, that the solution inside canned beans is actually a sodium concoction to keep the beans "fresh." ALL THIS TIME she said it added color to the moro!!! So yeah, I have been trying to make her… Read more »
Thanks, Ymelda.
I sincerely prefer cooking from scratch, but I admit this may not be practical for everyone. I have a pretty worn-out pressure cooker I got already used from my mom many decades ago that I still use to this day.
You've got such beautiful photography! Love the background, everything looks so good against it.
Thanks, Julia.
I totally agree with you concerning chicken stock. It's so easy to prepare and I get to control the sodium level. Besides, it's taste better!
Thank you so much for sharing your knowledge and blessings! You are truly gifted and so passionate about what you do and put out, its very encouraging to a not so developed cook as myself. 🙂 I wanted to know, if you haven't already, can you provide a recipe for… Read more »
You can find it here, Kathy: https://tiaclara.com/vegetable-stock/
I love that you are always thinking of ways to make your recipes healthier. Great job.
I've been looking for a recipe like this for a very long time. I never use cubitos - this is great!