Michael Smith's Classic Chicken Broth

  • serves
Michael Smith
Michael Smith

A simple broth that can be made ahead and used as needed.

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4 Ratings
Directions for: Michael Smith's Classic Chicken Broth


1 roasted chicken carcass (meat removed)

1 white onion, quartered

2 celery stalks, sliced

2 carrots, sliced

3 - 4 garlic cloves, whole

2 - 3 bay leaves

6 - 10 sprigs fresh thyme


1. Place all ingredients in a stock pot and pour in enough water to cover.

2. Season with salt and pepper and bring the pot up to a full boil.

3. After 90 minutes, strain the broth and discard the solids.

4. Let the broth cool and then pour into a re-sealable container and keep in the fridge for 1 week, or place in the freezer and store for up to 3 months.


See more: Chicken, Poultry, FNC Chef School


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