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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Soup
Cuisine American
Servings 16 (4 quarts)

Ingredients
  

  • 2 tbsp  canola oil
  • 2.5 lbs  bone in chicken legs, thighs, or whole chicken
  • 1 large peeled yellow onion
  • 2 large carrots peeled and cut in half
  • 2 2 celery bottoms 
  • 1  whole garlic bulb separated and peeled
  • 2 2 bay leaves
  • 10 sprigs fresh thyme
  • 10-12 sprigs fresh parsley
  • 1 tbsp  whole peppercorns
  • 1/2 tbsp  salt 
  • 16 cups water

Instructions
 

  • In a large pot add some canola oil, and chicken. Sear on both sides until chicken skin is golden brown.
  • Add vegetables, herbs, peppercorns, salt, and water. Bring mixture to boil, and cook for about 2 hours on low heat with a lose lid. 
    Then take the lid off and cook uncovered for another 2 hours.
  • Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes.
  • Separate chicken meat from bones and skin and save it to be used in a yummy soup recipe. Discard the vegetables and herbs.
Keyword homemade chicken broth