Jumpstart holidays, homemade food, and health remedies with an easy recipe for excellent flavor. No need for the mess of a whole chicken.

Scale

Optional: Add 1 small celery root, peeled and halved.

Alternatives: Substitute 1 fennel bulb for the yellow onion if you would like onion-free sipping broth.

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In a stock pot, cook 4 of the chicken thighs in 2 tablespoons ghee until light golden brown.
Add the remaining chicken, 5 quarts purified water (if your stock pot isn’t large enough add less water at first and add the rest later after it simmers down), and 4 bay leaves.
Bring to a soft simmer and remove foam as it rises.
Simmer softly for 1 hour.
Add 1 small yellow onion (halved and ends removed), 4 whole celery sticks (cut in thirds), 4 whole carrots (peeled and halved), 4 whole brown mushrooms (halved), and optionally add 1 small celery root (peeled and halved).
Simmer softly for 1 hour.
Add 4 sprigs fresh parsley, 4 sprigs thyme, 1 sprig fresh rosemary.
Simmer softly for 1 hour.
Strain the broth. (Save the chicken and use it for making soup or salad).
Let the broth cool.
Refrigerate overnight.
Remove fat from the top with a spoon.
Store in the refrigerator or freezer for later use.

Refrigerate the finished broth overnight and a fat cap will form. Remove the fat cap with a spoon before using or freezing.