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Easy Homemade Broth Recipes

Homemade broth whether it is chicken, vegetable, or beef just tastes better and is so much healthier for you than the can stuff at the grocery store.  Making homemade broth may sound like it is hard and very time consuming, trust me it isn’t. 

Plus you can make large batches and freeze it for when you need it.  You can freeze in regular size containers or use ice cube trays for smaller serving sizes.

Here are some easy homemade broth recipes:

Homemade Chicken Broth:

3 lb bone in chicken

4 carrots, peeled and cut in half

2 celery stalks, cut in half

2 onions, cut in fours

2 cloves of garlic, cut in half

1 tsp. black pepper

2 bay leaves

Fresh Thyme (1 tsp if using jar spices)

Place the chicken in a large stock pot, put the rest of the ingredients in the pot with the chicken.  Pour enough water in the pot to cover the chicken.  Bring to a boil, reduce heat to low and cover.  Simmer for 1.5 – 2 hours, until chicken is no longer pink.  Remove chicken and let cool. Remove the vegetables from the stock and any skin or bones. Use immediately or you can store in the refrigerator for up to 1 week or freeze up to 3 months.

Homemade Vegetable Broth

3 carrots, peeled and cut in half

3 celery stalks, cut in half

1 onion, cut in fours

1 Pepper, cut in half (remove seeds)

Handful of mushrooms (optional)

2 cloves of garlic, cut in half

2 tsps. rosemary or thyme

2 bay leaves

1 tbsp. Sea salt (optional)

(You can adapt this to your taste by using various seasonings like black pepper, parsley, etc.)

Put all ingredients into a pot, fill it with water until it covers the vegetables.  Cover and bring to a boil, turn heat to low and simmer for an hour. Take out the vegetables and pour broth into containers.  You can keep in the refrigerator for up to 1 week and in the freezer for up to 3 months.


Homemade Beef Broth

4lbs beef soup bones (meaty ones)

4 carrots, peeled and chopped in chunks

3 celery stalks, chopped

2 onions, cut in fours

2 cloves of garlic, cut in half

2 tbsp. apple cider vinegar

3 bay leaves

Place the bones in a single layer on a baking sheet and season with salt and pepper; roast for 45 - 60 minutes, flip each bone over half way through cooking time.

Place the chopped vegetables, bay leaves and apple cider vinegar into a 6 quart slow cooker. Add the bones as soon as they come out of the oven and then cover bones and vegetables completely with water.

Cook on low in the slow cooker for 18 hours or until the broth is a nice brown color.  Once done, remove the bones with a slotted spoon.  Save the meat for another recipe.  Let the broth cool then remove the vegetables, it is best to strain using a cheesecloth.

The fat will float to the surface when completely cooled, just skim the fat off of the top.

You can store the broth in the refrigerator up to 3 days and freeze up to 3 months.

Mason jars are great for storing any type of broth in the refrigerator.  Use plastic containers if you are freezing the broth, separate into 2 – 4 cups portions depending on the recipes you plan on using the broth for.

Homemade broth is very easy to make and very cost effective.