Chicken Broth Basics

In this post I will share with you the steps I take to make the most perfect and flavourful soup broth that ever existed.

I come from a family who prides themselves on resourcefulness and putting scraps together. All this makes for a perfect recipe for soup!

My grand-maman Gisèle Dupont made a fresh batch of soup every other day, along with some fresh bread. This was her way to fill the bellies of 7 children (!) using the scraps on the farm and making something out of nothing.

For as long that I've been living on my own, away from my parents, I too have come to stretch my food scraps to make a meal whenever the wallet was a little pinched. Every single time, it would come out a delicious surprise!

So this is the recipe that will catapult you into soup mastery or at the very least, a soup enthusiast. Use it for any chicken, turkey, or vegetable based soups to elevate the flavor.

Ready in 2-3 hours

• Yields 4 x 750 mL jars or 6 x 500 mL jars

• When making soup, I usually use 1 x 750 mL or 2 x 500 mL jars as my soup broth base. So this will be enough for 3 - 4 soup bases!

Tips

• Vegetables are not necessary for this recipe. It adds a bit extra flavor if you want to clear out the freezer.

• Real chicken bones and the broth cubes are what makes the taste! This CANNOT be replicated using store bought premade broth. There is no comparison.

• For reduced fat, let the broth cool, then refrigerate for a few hours until fat has congealed on the top of the liquid. Then scoop off solidified fat.

Ingredients

• 12 cups of water to start, then 4 cups to top up after each boil

• 4 halal chicken broth cubes (Maggy’s brand is my personal choice)

• 1 full chicken carcass

• Any amount of frozen vegetables, optional

Items needed

• large dutch oven or crock pot x 2

• Large strainer

• Soup spoon

• Plastic funnel

• Storage containers or jars 4 x 750 mL or 6 x 500 mL

Preparation

1. Put the carcass in your pot and add water until full and let it boil (approx 12 cups to fill a large crock pot or dutch oven dish).

2. Once a good boil is going, add 4 chicken broth cubes.

3. Let the liquid boil until the level runs low, about 2 inches from when you started, then add more water until full (about 4 cups) and let it boil again.

4. Once the liquid runs low for a second time, add more water (about 4 cups again) and let it boil down 2 inches again.

5. Add another 4 cups of water to fill up the pot, let it boil for a couple minutes, then turn off the heat to begin to cool.

6. Once cooled enough to work with, strain the liquid from the solids safely to remove the bones and everything else. Be very careful as the liquid can still be very hot!

7. Place the funnel on top of the jar and pour the chicken broth until full. Leave the tops off to cool, mark them with dates (I use tape on the lids and mark with a sharpie marker) then store in the freezer until ready for use!