Chicken Broth

Chicken broth
Chicken broth


  • 1 to 1.5 kg of chicken meat,
  • 2 onions cut in quarters,
  • 4 l of cold water,
  • 2 carrots (cut into large pieces),
  • 2 celeries (stalks with leaves, root also can be used),
  • 1 handful parsley,
  • a little thyme,
  • salt and pepper.


  1. Place the meat and onions in the bottom of a large cooking pot and dry fry (fry without oil or fat) for a little while, untill it changes color.
  2. Add water and stir well to mix up the sediment at the bottom of the pot. Heat it up to boiling. Use a spoon to skim off any impurities that rise to the surface.
  3. Add all remaining ingredients, partially cover the pot and cook over medium heat for about 3 hours.
  4. Strain and leave it to cool down. Removed meat and vegetables can be served as delicious lunch (or dinner). Place broth in the fridge. When completely cooled, a layer of fat will appear at the surface. Remove it with spoon.


The only difference between chicken soup and chicken broth is in straining process. So, if you want to make a chicken soup, just skip the straining step, finely chop meat and vegetables and you will get a great soup to serve up for  lunch or dinner. Strained soup – chicken broth (or stock) can be used as ingredient in many other dishes.


This broth is a homemade chicken broth, similar to broth made of chicken stock cubes, but much tastier, healthy and natural. Very good for using as ingredient in other dishes. Can be kept in the freezer up to 6 months. This amount of ingredients can make approximately 2.5 l of broth.

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