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Updated: Oct 20
Learn how to make your own delicious gluten free chicken broth! No chemicals or preservatives!
Prep time: less than 5 minutes
Cooking time: 45 minutes
Yields: 2.25 quarts (9 cups)
I said it before and I'll say it again: simple ingredients produce the best results. No exceptions here. All the ingredients are fresh and easy to find at your local market or grocers. Once you learn how to make your own chicken broth you might never use that stuff that comes in a can! It is not that difficult and anyone can do it!
I got tired of not finding good chicken broth that was fresh and safe for celiacs and those with gluten intolerance...so I made my own! It is done in less than 50 minutes.
During the holidays or special occasions, you may find yourself looking at a recipe that requires chicken broth as an ingredient. Sounds like a simple thing, no? Here lies the problem: most store-bought chicken broths more often than not, contain gluten or have gluten listed as "other ingredients", under a long scientific name no one can decipher or say. And what about all those added preservatives and sodium? Really not that healthy. In this way you know exactly what's gone into the broth and you are in charge of the quality control. No surprises!
This broth is the foundation for my Homemade Cream of Chicken.
What is the flavor profile?
Strong chicken flavor with herbal notes.
What ingredients will I need to make the chicken broth?
Chicken breasts on the bone, carrots, celery, a yellow onion, garlic, cumin seeds, fresh cilantro and parsley, bay leaves, water, and salt & pepper.
What else will I need to make the chicken broth?
A large pot, a cutting board, a colander or sieve, a knife, and large bowl.
Is there a difference between chicken broth that is light in color and chicken broth that is dark in color?
The only difference is the cooking process. Cooking the broth without bringing it to a boil will ensure the color to be light. However, it takes longer to achieve results...anywhere from 8 to 12 hours to be exact.
4 pounds of chicken breast on the bone or a whole chicken
3 carrots, peeled and chopped
4 celery stalks, chopped
1 large yellow onion, unpeeled and roughly chopped
6 cloves of garlic, peeled and chopped
1/2 tablespoon of cumin seeds
1 cup of fresh cilantro, chopped
1 cup of fresh parsley, chopped
2 bay leaves
10 cups of water
Salt & black pepper
Place the chicken, carrots, celery, onion, garlic, cumin seeds, bay leaves, cilantro, parsley, 1 tablespoon of salt and 1/2 tablespoon of pepper in a large pot. Add the water and bring to a boil.
Reduce the heat to a simmer. Let it cook uncover for 35 to 40 minutes.
Once the time has elapsed, remove the chicken breasts. Set aside for later use.
Drain the rest of the broth through a colander or sieve into a large bowl. Discard the solids. Taste for salt and pepper and adjust if necessary.
You can either freeze the broth or store it in the fridge for up to 5 days. If you store it in the fridge, you will notice some small accumulations of hardened fat on top. Just spoon those out before using the broth.
Printable recipe (PDF) below: