Excellent for making your own chicken broth.
Same as the carcasses available in our assorted chicken products.
Here are three excellent recipes for making chicken broth using a chicken carcass. Each has its own style and flavor profile:
1. **Classic Homemade Chicken Broth**
2. **Roasted Chicken Broth (Rich & Deep Flavor)**
3. **Slow Cooker Chicken Broth (Set & Forget)**
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### 1. **Classic Homemade Chicken Broth**
**Ingredients:**
* 1 chicken carcass (raw or cooked)
* 10 cups cold water
* 1 onion, quartered (leave skin on for color)
* 2 carrots, cut in chunks
* 2 celery stalks, cut in chunks
* 3 garlic cloves, smashed
* 1 bay leaf
* 5–6 black peppercorns
* 1 tsp salt (optional)
* A few sprigs of fresh parsley or thyme (optional)
**Instructions:**
1. Place the chicken carcass in a large stockpot. Add the water.
2. Add all the vegetables and seasonings.
3. Bring to a gentle boil, then reduce heat and simmer uncovered for 3–4 hours. Skim foam as needed.
4. Strain through a fine mesh sieve or cheesecloth.
5. Cool and refrigerate for up to 5 days or freeze for up to 3 months.
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### 2. **Roasted Chicken Broth**
**Ingredients:**
* 1 roasted chicken carcass (from a rotisserie or home-roasted chicken)
* 1 onion, halved
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 1 head of garlic, halved crosswise
* 1 bay leaf
* 6 peppercorns
* 10 cups cold water
* Optional: a splash of apple cider vinegar (helps extract nutrients)
**Instructions:**
1. Preheat oven to 425°F (220°C). Spread the carcass and vegetables on a baking sheet and roast for 25–30 minutes until browned.
2. Transfer to a large pot. Deglaze the pan with a bit of water and scrape browned bits into the pot.
3. Add remaining ingredients and bring to a boil.
4. Simmer for 4–5 hours, skimming as needed.
5. Strain and store.
**Note:** This version yields a darker, more flavorful broth perfect for sipping or hearty soups.
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### 3. **Slow Cooker Chicken Broth**
**Ingredients:**
* 1 chicken carcass (break it up if needed)
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 garlic cloves
* 1 bay leaf
* 1 tsp whole peppercorns
* Water to cover (about 10–12 cups)
* Optional: 1 tbsp apple cider vinegar (helps draw out minerals)
**Instructions:**
1. Place everything in a large slow cooker.
2. Add enough water to cover the carcass and vegetables.
3. Cook on **Low** for 8–10 hours, or up to 24 hours for bone broth-style depth.
4. Strain and cool.
**Pro Tip:** The longer you cook, the richer and more gelatinous the broth becomes.
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Let me know if you'd like a printable version or a variation like Asian-style broth or bone broth!
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