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homemade chicken stock from Julie Miguel of

My Mother’s Homemade Chicken Stock (Chicken Brodo)

  • Author: Julie
  • Total Time: 3 hours 5 mins


  • 2 large chicken legs (back attached)
  • 1 large onion (cut in half)
  • 1 large tomato (leaves removed and cut in half)
  • 1 large carrot (roughly chopped)
  • 2 stalks celery (roughly chopped)
  • 10 stalks parsley
  • 2 Bay leaves
  • Salt, to taste


  1. Add chicken legs to a large stock pot and cover with cold water.
  2. Bring pot to a boil, and using a small skimmer, skim away any blood or fat from the surface of the water.
  3. Once boiling, reduce the heat to low and add the vegetables.
  4. Simmer for at least 3 hours, skimming any particles that raise to the surface every hour or so (to achieve a clear broth).
  5. Carefully strain the broth through a fine metal sieve and let cool.
  6. Once the stock is cool, Ladle into glass jars. Tighten the lids of the jars really tight and store in your refrigerator for up to one month.
  • Prep Time: 5 mins
  • Cook Time: 3 hours