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  • Writer's pictureErin

Basic Broth Recipe

Hungry for more? This recipes was featured in a podcast episode!


A soup pot with chicken and vegetables ready for boiling down into a broth.

Making your own chicken broth is a great way to make use of a chicken carcass or the backs of chicken if you're into chopping yours up! And, the flavour that this adds to your everyday cooking is beyond compare!

Prep Time: 10 min

Cook time: 1 hr 30 min

Yield: 8+ cups broth


  • 3 chicken backs

  • 12 Cup water

  • 1/2 onion, peeled and quartered

  • 2 carrots, peeled and quartered

  • 2 celery stalks, quartered

  • 4 garlic cloves, smashed

  • 1 stalk lemon grass, husk removed

  • 1 parmesan rind

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 tbsp black peppercorns


  1. Place all ingredients in a large soup pot and bring to boil. Reduce the heat and simmer for 1 hr or more.

  2. Remove the chicken backs and large chunks of vegetables using tongs. Remove the meat from the bones and save for future use. Discard the bones and vegetables.

  3. Strain the broth through a mesh sieve and pour into mason jars. Allow the broth to cool before transferring it to the fridge or freezer.

  4. Keep broth in the fridge for up to a week or pop into the freezer to keep long term.

Zhuzh it up!

  • I never add salt to my broth until its time to use it. That way I can control the seasoning so it is just right!

  • The parmesan rind and lemongrass are totally optional, but I think they add great flavour to this broth.

This amazing recipe was written by Erin Walker.


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