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Homemade Broth

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 12
Author: Hannah Stewart


  • Leftover Onion Pieces (Peel and all)
  • Leftover Carrot Pieces (Including the peel)
  • Leftover Celery Pieces (Leaves, stalk base, all of it!)
  • 1 Head of Garlic
  • 2 Bay Leaves
  • 1 tbsp Salt
  • 1 tsp Black Pepper
  • Leftover Chicken Bones (Optional: For chicken broth)
  • Pork Bone (Optional: For pork broth)



  • Add all ingredients into a large pot and fill with water (I fill up to the point that everything is just underwater)
  • Stir and bring to a boil
  • Turn down heat and simmer for at least 2 hours (If I am home I will let it simmer all day or as long as I have. In my opinion the longer it simmers the richer the broth)
  • Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
  • Store in freezer friendly containers for up to 6 months
  • Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!