Homemade chicken broth with vegetables

Step-by-step recipe

Step 1:

Take the chopped bones of the carcass with the remaining meat without skin and place them in a saucepan.

Step 2:

Coarsely chop the carrots, onion and celery and add to the pan.

Step 3:

Place bay leaf, thyme, parsley, black pepper and apple cider vinegar in a saucepan.

Step 4:

Pour water into the pan to cover all the bones.

Step 5:

Bring to a boil over medium-high heat. Skim off any foam as needed.

Step 6:

Simmer for 3 hours, uncovered.

Step 7:

Strain the soup through a sieve or over the edge, covered with a lid, leaving all the solids in the pan.

Step 8:

You should have 2 liters of broth left.

Step 9:

Pour the broth into jars for storage and to cool more quickly if you want to use the broth later.

Step 10:

Cool the broth in the refrigerator and skim off any fat that rises to the surface.

Cooking tips

If you want a clearer broth, wait a couple of minutes after the first boil and drain all the liquid. Then add more water and bring to a boil. This won't affect the flavor—almost nothing from the bones and vegetables has yet been cooked.

When boiling, the heat should be low enough that bubbles barely appear on the surface, otherwise the broth will be cloudy.

If there is more than 2 liters of broth left, reduce the amount by evaporating some of the broth over low heat; if there is less, add water.

Store in the refrigerator for no more than 5 days, and in the freezer for no more than 6 months.