Easy Homemade Beef and Chicken Broth Stock

I’ve shared this recipe before in this blog post here but wanted to share it again since it has been highly requested on my Instagram!

Fall and winter are just around the corner and nothing beats a bowl of hot soup on a cold day!

I like to make both the beef and chicken broth in large batches at the same time and store them in the freezer so I don’t have to make this broth as often.

I would say I make enough to last 3-4 months and when I am almost out, I make it again and re-stock.

I promise you, this homemade beef and chicken broth will beat anything you can buy in the store and it is going to be healthier and better for you!

The Ingredients are the same for both the beef and the chicken stock, you are just changing up the type of meat – so that makes it easy!

Ingredients:

1 Whole Chicken + for more fatty soup and more flavor, add extra legs, thighs and wings. If you are making beef broth use Bone-in Beef Short Ribs (about 4-8lbs depending on the size of your pot)
One Whole Celery Stock, cut into chunks
5 Large Carrots, cut into chunks
3 Medium Onions, cut in half or left whole
1 Large Turnip or Parsnip, cut into large chunks
1 Head of garlic
Fresh Italian Parsley
10-15 Whole Peppercorns
Salt to Taste
4 -8 Quarts Cold Water depending how much you want to make. I usually make 8 quarts for freezing!
No MSG Vegeta

Instructions:

Place all of the Ingredients into the largest soup pot you can possibly find and fill with water.
Slowly bring to a boil then reduce heat.
Let Simmer for at least 4 hours, skimming foam off the top as needed.
Strain the broth and either discard the vegetables or add the carrots back in if you like chunky noodle soup.
For Freezing: Allow broth to cool for about an hour then pour into freezer safe jars. Leave an inch or two of room to allow the frozen liquid to have room to expand. Store in a freezer for up to 3-4 months!