Chicken Broth

Chicken Broth

Yield 10 cups

This flavorful and versatile chicken broth is made with chicken bones, vegetables, and herbs for a great rich broth that can be used in everything from soups and stews to rice and pan sauces.


The eggshells paired with the vinegar provide a great source of calcium and minerals for an added nutritional boost for your broth.


2 to 3 pounds chicken carcass, including bones, skin, and neck

1 large onion, quartered

2 celery ribs with leaves, cut into 4-inch pieces

2 Featherstone Farms carrots, cut into 4-inch pieces

1 head of garlic, unpeeled and cut in half crosswise

4 sprigs fresh oregano or thyme

1 bunch fresh parsley

2 eggshells, rinsed well

2 bay leaves

1 tablespoon whole peppercorns

1 tablespoon apple cider vinegar

12 cups water


In a large stock pot, combine all ingredients and bring to a boil over high heat. Cover, reduce the heat to medium-low and simmer for 6 hours, skimming any scum that rises to the top every 30 minutes.

Carefully strain the broth through a fine-mesh strainer or cheesecloth to remove all the solids; discard. Use immediately or cool slightly, cover and refrigerate for up to 1 week or freeze for up to 2 months.