Inexpensive Rich Chicken Broth From Legs and Thighs

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavors of bay leaves.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often more affordable and have a longer shelf life.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Add 4 quarts of cold water to a pot.

Add 3 chicken legs and 3 chicken thighs to the pot.

Add 2 teaspoons of salt to the pot.

Bring the pot to a boil, stirring occasionally and skimming off impurities.

Once boiling, cover the pot with the lid slightly ajar to let some heat escape and reduce to a simmer.

Set a timer for 30 minutes and let simmer.

After 30 minutes, remove the chicken from the pot and set aside to cool.

Once cool enough to handle, separate the skin, bones, and meat from the chicken.

Return the skin and bones to the pot and bring back to a simmer, setting a timer for 45 minutes.

After 45 minutes, add seasoning and vegetables to the pot and bring back to a boil.

Let simmer for an additional 15 minutes.

Strain the broth to remove solids, using a tool to pull out larger pieces first.

Skim off any fat from the top of the broth if desired.

Fill containers with the broth, typically about three full containers from this amount.

Let the broth cool before sealing and storing in the refrigerator for up to a week or in the freezer for months.

Cooking Techniques

Equipment Needed

Spice Level: