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How To Make Homemade Broth

Don't throw away those rotisserie chicken or steak bones! All you need is a good pot and a little time to have a rich, flavorful broth.
Prep Time10 mins
Active Time15 mins
Simmering Time2 d
Total Time2 d 25 mins
Course: How To
Keyword: broth, stew
Yield: 12 cups (approx.)


  • 5-7 Quart Dutch Oven or Large Stock Pot


  • 1 chicken, leftover bones only*
  • 2-3 medium celery stalks washed
  • 2-3 medium carrots unpeeled but washed
  • 1 large onion
  • Water, as needed


  • If using a Dutch oven, preheat the oven to 225 degrees.
  • Trim the tops of the carrots and the ends of celery.
  • Peel and quarter the onion.
  • Place chicken bones or beef bones in the Dutch oven or stock pot, along with the celery, carrots, and onion.*
  • Depending on the size of the pot, add water to about two inches from the top.
  • Whether using the Dutch oven or stock pot, bring the water to a low simmer.
  • If using a Dutch oven, place it in the oven at 225 degrees and let cook for 24-48 hours. Check periodically if it needs additional water. If so, add the water, bring it back to a simmer on the stove top, and replace in the oven. If using a stock pot, let it simmer 24-48 hours on low, adding water as necessary.
  • Once the broth is done to your satisfaction, strain the broth to remove the vegetables and bones.
  • Place in the refrigerator, covered, until the fat has risen to the top and solidified, and the broth is cooled.
  • Skim the solidified fat from the broth and portion the broth into freezer bags in amounts you will use in other recipes, i.e. 1 cup, 2 cups, etc. Stack flat on a cookie sheet until frozen.


This recipe can be used with beef bones as well. 
If you want to make vegetable broth, the process is the same, minus the bones. You could also add cloves of garlic for more flavor.