Lets make some homemade chicken broth! Check out my new cutring board from @Virginia Boys Kitchens These boards are handcrafted, sustainable, and perfect for adding a touch of elegance to your kitchen decor. Chicken Broth with Bone-In Chicken Thighs Ingredients: • 4–6 bone-in chicken thighs (skin-on or skinless) • 1 large onion, quartered • 2–3 carrots, chopped into large pieces • 2–3 celery stalks, chopped into large pieces • 3–4 garlic cloves, smashed • 1 teaspoon dried oregano • 1 teaspoon black peppercorns • 1 teaspoon salt (adjust to taste) • A handful of fresh herbs (parsley, thyme, or dill) • 8–10 cups of water Instructions: 1. Prepare Ingredients: Rinse the chicken thighs and pat them dry. Roughly chop the vegetables. 2. Combine in Pot: Place the chicken thighs, vegetables, herbs, oregano, and spices in a large stockpot. 3. Add Water: Pour in 8–10 cups of water, ensuring everything is submerged. 4. Simmer: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and skim off any foam or impurities from the surface. 5. Cook Low and Slow: Let the broth simmer gently for 1.5–2 hours to extract the flavor from the chicken and bones. 6. Strain and Save: Remove the chicken thighs and set them aside for another dish. Strain the broth through a fine mesh sieve to remove solids. 7. Adjust Seasoning: Taste the broth and add more salt if needed. 8. Cool and Store: Let the broth cool to room temperature, then refrigerate or freeze for future use.
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