How much water do you use to make chicken broth?

Question

I always use too little or too much. Is it okay just to use onions, carrots, and celery?

Answer 1

An over-concentrated broth is always better than a weak broth; you can always add water later.

The best trick ever is to make a VERY concentrated broth and freeze it in single-serving-size plastic baggies and freeze them! Just thaw them out one by one as needed and add a bit of water to get them to the strength you need!

If you like onion, carrot, and celery flavor? Go for it! A bit of garlic never hurt anyone either if you're just going for a good base for soups.

Answer 2

first start with a whole chicken cut up in a stockpot and add the above items as you mentioned and add just enough water to cover all and bring to a boil and then turn down to a simmer for 3-4 hrs.then strain everything into a colander but the most tedious part is to seperate the chicken meat from the bones and the skin that you want to trash and keep the chicken meat for salads etc.however there are some very good low sodium organic broths in the stores that hold up very well.just make sure you use them by the experation date.i hope this helps...good luck

Answer 3

A two pound frier in 3-4 quart pot filled to cover chicken 2 inches above, carrots, celery added, even potatoes, is okay, once in a while I add a can of diced tomatoes, a little oregano. When you have company coming, you can always add more water, to stretch flavor you can always add salt, or bullion I like to serve the both over broad egg noodles.

Answer 4

yes its okay to just use onions ,carrots and celery the amount of water depends on the amount of chicken you have and how long you cook it

Answer 5

Use enough to cover the chicken carcass by an inch or so. Any vegges are fine for flavoring. If you used to much water just simmer until reduced. You can't use too little unless it does not cover the chicken.

Answer 6

I think I use about 8 cups of water (and those veggies, and peppercorns, garlic, and bay leaves) when I make stock. It's usually an all day thing so it cooks down leaving me with 5-6 concentrated cups after straining.

Answer 7

thats totally dependent on amount of chicken bones and miripoix your using, but fill it up and let it simmer, remember to skim as you cook it, it will always reduce so cook till its a rich stock

Answer 8

just buy a can and use it