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Homemade Chicken Broth Dairy-Free


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Homemade chicken broth has to be the number one game-changer in my food allergy kitchen.

I make it allergy-safe, no worries about hidden ingredients.

Plus, it tastes better than store-bought, every single time.

Homemade broth makes for absolutely delicious meals,

it isn’t hard to make, just takes some time,

and it literally costs pennies.

Most importantly,

it’s good for us and good for our bellies.

And as a food allergy mom, I’m all for some gut-healing magic. 

Typically, we buy about two whole chickens a month.

A whole chicken yields two meals for our family of four.

And each time, we use the chicken juice, bones, and carcass from the meal to make 8-12 cups of chicken broth.

In a month, that’s about 6 jars of broth to freeze for later.

We’ve learned to never run out, and always keep the supply going. 

If we use our last jar of frozen broth, it’s definitely time to buy another chicken and make more.

As you can imagine, this is so economical as well as healthy and delicious. 

It’s usually about $8 for a small chicken that makes two meals and 3 jars of broth.

Now let’s talk about how to make this! 


We first roast the chicken in our dutch oven and have it for dinner. 

Hubby carves the roasted chicken, and we enjoy hot, roasted chicken alongside sweet potatoes and rice.

After carving the meat off the bones, we save the carcass, bones, skin, and scraps to make broth the next day by returning these bits to the dutch oven. Put the lid on, and refrigerate it for making broth the next day. 

The next day, we have a leftover meal with any chicken meat that’s left.

Chicken salad sandwiches.

Shredded barbecue chicken sandwiches. 

Cold chicken on lettuce salad. 

Also that next day, we pull the dutch oven out of the refrigerator and make broth using the chicken scraps inside. 

Here are easy steps for making the chicken broth with your pot of scraps. 

It’s not hard as you literally just add water, add fresh vegetables if you’d like, and let it simmer for hours.

easy homemade chicken broth



Roast a chicken in a large pot (affiliate) or crock pot.

We love to cover it in this spice rub before cooking.

After it’s cooked, carve the meat off and enjoy a delicious chicken dinner.

Save the carcass, bones, and juices in the bottom of the pot for making broth. 


Put the carcass, bones, and scraps back into the pot with all the spices and juices still in the bottom.

Cover with a lid and refrigerate if making broth the next day.

Optionally, you can add fresh, cleaned carrots, onion, and/or celery to the pot in big chunks for even more nutrients.

When you’re ready to make broth, fill the pot up with cold water until the carcass is fully covered.

See our chicken broth video in this post. 

Put a splash of apple cider vinegar in the pot to leach minerals from the bones.

Put the pot on the stove on low/medium simmer for 4-8 hours.


After simmering 4-8 hours, pull the pot off the heat and let cool a little.

Spoon out all the big chunks of bones and vegetables and toss them.

Finish by straining the liquid into glass jars using a fine mesh strainer


Put air tight lids on the broth jars and store in the refrigerator over night.

Next day, skim and toss the fat at the top of the jars and seal jars up again.

Chicken broth will keep in the refrigerator for up to a week. 

Or freeze the jars for later, making sure they aren’t filled to the top or the jars will break when frozen.

Experiment with this same concept using ham, turkey, or beef carcass.

But we think chicken tastes the best. 

Now how do we like to eat our chicken broth?

If someone is sick, heat it up and sip on it plain.

I drink it right from a mug, just add a little salt if needed.

Otherwise, there are several recipes we use our broth in.

Homemade broth makes the most amazing soups!

Meals made with homemade broth need very little seasoning because most of the seasoning is already in the broth. 

Remember all the spice rub at the bottom of the pot? 


Here are recipes we use our homemade chicken broth in. 

Chicken and Dumplings

Chicken Pot Pie

Taco Soup

Potato Soup

Chicken Soup


Homemade broth is so delicious that any recipes using it will taste amazing! 

So much more flavor than using store-bought. 

And at that point, you’ll thank yourself for taking the time to make it. 

Working in a cycle of chicken for dinner and making broth the next day is something I highly recommend. 

I’m not super susie homemaker, but this is something definitely worth the effort. 

Again, it’s cheap. And it’s healthy. 

What’s not to love?!

Hope you get to try making homemade chicken broth very soon. 

Let us know how it goes!

Original Post January 2010


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Thursday 11th of August 2016

Hello A Wells. No question is silly. ;) I cover mine. I never have giblets so I am not entirely sure on that one. And we don't add seasonings. Hope that helps! Google "giblet stock recipe". I'm seeing a few tips with that search that you might like. :)

A Wells

Wednesday 10th of August 2016

I have a few questions.. they may be silly but I'm new at this! :) If you are cooking in a large pot, do you cover or leave uncovered? Can you save to giblets, etc.. and add those (raw)? Do you add any other seasoning (herbs, salt, pepper) or just the veggies?

Becky @ BoysRuleMyLife

Friday 15th of January 2010

Very nice! This will save you LOADS of money! Chicken broth is NOT cheap!!!

I store mine in the fridge for a couple of days... up to a week... if I'm going to use it up soon. Otherwise, I divide it into 2 cup increments and store in the freezer in freezer bags. (Most recipes call for 2 cups of broth, so this seems to work well.)

Be sure to make more broth from the bones, too! After you've picked the carcass apart, freeze the bones. With each chicken, add more bones to your bag until you've got enough to fill your crockpot about 3/4 full. Cover the bones with water and add just a dash of vinegar (any type) to pull out the "good stuff" from the bones. You can also add veggies if you like. I usually crock mine for 10 - 12 hours. Drain and refrigerate like you said... skim the fat and store.

Homemade chicken broth is extremely nutritious. I've gotten to where I cook all our rice and noodles in it. (The boys like to just eat plain noodles sometimes for a snack... might as well add some nutrition!)

Sorry for all the added info... you may have already known all this, but I love having my freezer full of broth for whenever I need it. :)

Good job on the direction towards whole foods... I'm heading that way myself. Shall we walk together? :)

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