Making this homemade chicken broth is simple and adds deep flavor to soups or sauces. Nothing makes soup taste better than fresh homemade chicken broth.
What’s the difference between chicken stock and chicken broth? Chicken broth is when you simmer with the meat still on the bones. Chicken stock is simmering just the chicken carcass (bones) and simmer it for longer time. Chicken stock tends to have a richer flavor, due to the gelatin released by long-simmering bones. I use chicken stock just as I would broth.
P.S. You can use your crock pot for this recipe; see direction below.
1 whole free-range chicken (4-lb)- rinsed,
2 carrots- cut in half
2 celery stalks- cut in half
1 large white onion- cut in half
1 head of garlic- cut in half
2 bay leaves
1 teaspoon whole black peppercorns
Salt to taste
8 quarts cold water
Place the chicken, vegetables, bay leaves and peppercorns in a large pot; pour in cold water and over medium-high heat bring it to a boil; Season with salt to taste.
Lower the heat to low and simmer for 1 1/2 hours, partially covered. While it’s cooking, skim any layers that rise to the surface;
After finished cooking remove the chicken and vegetables. Strain the broth.
Crock-Pot Directions: Place all ingredients in the crockpot and simmer on low for 8-12 hours. Strain the broth.