Let me start this post by saying this isn’t the real way to make homemade chicken broth, but it’s definitely the easiest way and a less wasteful way to make it. To make really good broth you need a whole chicken with the bones in and skin on and a whole list of ingredients. My way includes whatever chicken you want, with just a small list of ingredients and you get delicious broth without the waste.
I made this for the first time last week sort of by accident. We had a pot luck at work (we have a lot of pot lucks at work) and I signed up to bring shredded chicken for tacos. I’ve made shredded chicken many times before and it always ends up on the dry side and never moist like it should be. I finally did a little searching and figured out that I was making shredded chicken all wrong! You’re supposed to simmer the chicken, not boil it! Simmer – NOT boil.
Well, let’s get started and I’ll teach you how to poach chicken and make chicken broth out of it.
You need chicken, water, garlic cloves, peppercorns, chicken bouillon and whatever other flavors you want to add to your chicken. In this instance, I was making chicken to use in chicken pot pies so I wanted my chicken to be more on the savory side so I added ground sage, bay leaves, celery salt and Lawry’s seasoning salt. If I had fresh sage that obviously would’ve been even better but I don’t usually keep fresh sage on hand so ground it was!
Grab a big saute pan with a lid and lay the chicken in a single layer. Crush the garlic and sprinkle that over and add in all the other ingredients. Add in enough water to cover the chicken just by 1 inch. Don’t overcrowd the pan because it won’t cook evenly, but if you’re using a large pan it’s better to make more chicken. If you only have 2 pieces of chicken the chicken will boil longer therefore making it dry, so either use a smaller pan or cook up some more chicken.
Turn the burner on medium-high heat and bring to a boil and then cover the pan with the lid and turn the heat to low and let this simmer for about 10 minutes. Check the chicken to make sure there’s no more pink and as soon as its done remove it from the liquid so it doesn’t overcook. Chicken doesn’t actually take that long to cook through – as soon as there is no more pink showing it is finished.
Shred the chicken and you’ve got delicious chicken to use however you’d like! When I made this last week I added taco seasoning to the chicken with a few tablespoons of the broth from the pan and then mixed it to get Mexican shredded chicken.
But back to the broth. Take a mesh strainer and place it over a large bowl and then dump the broth in, this will remove all the large chunks that were in the broth. Taste your broth – it should be heavenly! Now you have about 4-6 cups of homemade chicken broth which is perfect for homemade chicken pot pie or homemade soup.
- 4 Chicken Breasts (with bone and skin or without)
- 3 cloves garlic, smashed
- 2 tea. whole peppercorns
- 3 Bay Leaves
- 2 chicken bouillon cubes
- 1/2 tea. ground sage
- 1/2 tea. kosher salt
- 1/2 tea. celery salt
- 1/4 tea Lawry's season salt
- Water - enough to cover chicken by 1 inch
- Set chicken in single layer in pan, layer ingredients on top and cover with water.
- Turn heat to medium-high and bring to a boil, immediately cover pan and turn heat to low. Let this simmer about 10 minutes.
- Check chicken to make sure no pink is left. Check every 3 minutes until it's opaque through.
- Remove chicken and shred. Add any additional seasoning if necessary along with a few tablespoons of broth, drain broth once seasoning is mixed in if necessary.
- Drain broth through a mesh strainer into a large bowl. Store in fridge until you can use it.