With this Homemade Chicken Broth recipe make your own instead of using bouillon cubes. It is easy and you know what goes in it. Coming from a family where cooking with natural ingredients was the norm, I rarely use industrial seasonings at home or in my recipes.
Why we ❤️ it
Years ago I asked my readers a question: "Do we really do this?". The full question was "do we Dominicans really use sopitas (bouillon cubes) that much?". The question came after a discussion on the subject on our social media.
Well, let me tell you right now that, in my opinion, industrial seasonings and bouillon cubes are not what makes (or breaks) traditional Dominican cookery. So if you like these conveniences, by any means, go ahead. I don't argue about taste. But if you want to start cooking in a more sustainable, healthful fashion, I am here to help a bit, and this chicken broth is a great way to start your journey.
Why homemade ingredients
When I started writing these recipes I sometimes had people tell me that mine were not "authentic Domnican recipes" because this dish, or that other, did not contain seasonings or sopita. As time passed I came to the conclusion that If I wouldn't serve something to my family, why would I "serve" it to my readers?
And on the authenticity argument, I disagree, our grandmothers in the campos had little access to these "conveniences", and they don't appear in my old Dominican cookbooks. We have been advertised to death until we were convinced that Dominican food has always contained these things.
Top tips
- You can pick the meat that comes off after boiling and save it to make pastelitos or something else.
- You can add more or fewer ingredients as you wish.
- If you freeze it, it has a very long shelf life, so store it in pre-measured portions (about a cup each) for convenience. It should last at least a month.
- You can double, triple --or more-- the recipe and have a lot of pre-made chicken broth for later use.
About this recipe
Nowadays you see me list "chicken broth" or "vegetable broth" instead of bouillon cubes in my recipes. You can also buy low-sodium and low-fat broths, but why not make it at home?
This homemade chicken bone broth recipe is inexpensive (and you know that's one of my favorite words!).
Better yet, it's easy, very easy. Trust me, as recipes go, this cannot get any easier. It's just "set it and forget it", in the immortal words of Ron Popeil.
Recipe
[Recipe + Video] Homemade Chicken Broth
Ingredients
For the chicken broth
- 1 chicken ribcage and bones, (1 lb [0.45 kg])
- 1 medium red onion, quartered
- 1 head of garlic, peeled
- 1 sprig oregano (dry, ground)
- 1 bunch parsley, or cilantro
- 1 cubanela (cubanelle pepper), seeded and halved
- 1 teaspoon allspice berries (malagüeta)
- 1 teaspoon peppercorns
Instructions
Place chicken, onion, garlic, oregano, parsley, bell pepper, allspice, and pepper in a large pot.Add ½ gallon [2 liters] of water.- Cover, and simmer over very low heat for an hour and a half. Add more water when it becomes necessary to maintain the same level.Once this time has passed, remove it from the heat and let it cool down to room temperature.
- Strain and get rid of solids.If there was meat on the bones, you can pick up the pieces and use them for empanada fillings.
- Separate into portions of one cup each and freeze.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Published Feb 27, 2013, and last revised
I make and use quite a bit of chicken stock. I purchase leg quarters, in ten pound bags when they're on sale, and separate the backs, thighs, and drumsticks. I freeze the drums and thighs for latter use but I toss all the backs and even the fat scraps into… Read more »
Wow I can relate to you a lot! When I started blogging, I was definitely more typical Japanese home cook. In most of Japanese recipes (books/blogs/TV shows), it's pretty common to use bouillons. There is no one who doubt about that. In fact, I've never seen liquid broth sold in… Read more »
Thank you so much for sharing your knowledge and blessings! You are truly gifted and so passionate about what you do and put out, its very encouraging to a not so developed cook as myself. 🙂 I wanted to know, if you haven't already, can you provide a recipe for… Read more »
Love your blog. Am learning so much about ways to prepare plantain (one of my favourites) and making gluten & grain free bread from your site. Could you please answer a couple of questions: 1. Is the flavour of the Chicken broth affected significantly by the colour of the bell… Read more »
I also appreciate trying to use healthier versions when cooking...love your blog! What do you find the best choice of containers for the cup sized portions when freezing?
Thanks,
Peggy
I learned to cook from my mother...the "typical" Dominican. I didn't learn, until college, that the solution inside canned beans is actually a sodium concoction to keep the beans "fresh." ALL THIS TIME she said it added color to the moro!!! So yeah, I have been trying to make her… Read more »