Chicken broth is super simple to make. You throw everything into a pot of water and simmer simmer simmer simmer and....simmer. The video will show you how.

Experimenting with different herbs and spices is allowed. Be my guest. Turning the stove to high and walking away from the pot for a long time is not. Don't do it. (Meaning: the broth may decide to overflow and create a lovely mess on your kitchen floor).

The special thing about Tropical Traditions' chicken bones is, it'll give you a chicken broth unlike any other. The chickens are raised on cocofeed, and have absolutely no soy in their diet. Not only that, but the bones make a superb broth (or stock, if you decided to try that instead). When you cool it off, it turns into a thick gelatin. That's the mark of a very, very good, high quality broth/stock.

Another plus: you can reuse the bones twice. Yes! Twice! Just discard the veggies and stuff (just pour it all through a strainer) and reuse only the bones and follow the recipe as is again.

Have fun!

Chicken Broth

 Chicken Broth Recipe Photo
Chicken Broth Recipe
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes
Servings: approximately 2 1/2 quarts broth

  • 1 package chicken bones
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled and quartered
  • 3 stalks celery, cut into pieces
  • 2 medium size carrots, cut into pieces
  • 6 whole peppercorn or 2 long peppercorns
  • 1 sprig fresh rosemary
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 3 quarts water

Place all the ingredients in a large soup kettle and bring to a boil. Reduce heat and simmer for about 3 hours.

Cool and strain broth, discarding the seasoning and vegetables.

Store the broth in a glass container, put in the refrigerator till it is ready for use.

Note: You can reuse the chicken bones a second time after discarding the vegetables. Follow recipe as usual for the second batch.

Recipe courtesy Marianita Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This is an easy and tasty recipe to use for stew, pasta, and more!
# Posted By Nica | 1/3/12 8:15 AM
My favorite version of the broth omits the rosemary, uses a big handful of fresh parsley, and adds 4-5 whole clove buds. Mmm!

When reusing chicken bones for soup, I've found that browning the bones first yields a darker, richer broth. Bake the bones on a cookie sheet at 350 degrees for about 20-30 minutes, or until they turn a few shades darker. Then add to a pot to make broth.
# Posted By Rhonda | 1/18/12 7:24 PM
I pound the bones with a mallet exposing all the marrow within. I once read that one of the first use of a stone tool by our ancestors was to pound & crack bones for the rich marrow. It makes the flavor more "chickeny" which might not be as desirable to some. So, if the bones are from previously roasted chicken I will only simmer them for no more than a hour and the flavor is much better.
# Posted By Fred G | 2/21/13 6:35 AM

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