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Chicken Stock Broth Recipe - Since it’s the middle of winter and we’re all making soup, stew and other delicious braisey/roasty/simmery things I challenge you to make your own chicken broth even if you only do it once. It seriously will take you back. Back to when chicken broth tasted like…wait for it…chicken.

Chicken Stock Broth – Liquid Gold in 1 Hour

Chef Shelley
If you have the time and inclination, brown the chicken in a tablespoon of oil first for even more flavor. Also hacking the chicken into smaller pieces will result in more flavor. 4 pounds chicken legs 3 cloves of garlic, cracked (hit them with the bottom of a glass) 1 onion chopped, or ½ a bag of frozen diced onion 1 bay leaf 2 teaspoons salt 3 quarts water (if your tap water tastes like crap, use filtered
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 3 quarts

Ingredients
  

  • 4 pounds chicken legs
  • 3 cloves of garlic cracked (hit them with the bottom of a glass)
  • 1 onion chopped or ½ a bag of frozen diced onion
  • 1 bay leaf
  • 2 tablespoons salt
  • 3 quarts water (if your tap water tastes like crap use filtered

Instructions
 

  • Pressure cook 1 hour on high – makes three quarts – discard solids, the chicken will be flavorless
  • Slow cook 7-9 hours on low – makes three quarts - discard solids, the chicken will be flavorless
  • Simmer on stove for 45 minutes – makes 2 ½ quarts - the broth isn’t quite as flavorful but you can still eat the chicken!