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Homemade Chicken Broth

Written by Karine Wlasichuk (
  • a little over 4 hours
  • 6-8 cups

Did you just serve a chicken roast and have to start taking apart the leftovers by hand? Leave that meat on the bones! Make a broth, and thank us later. This is a winter must!


  • 1 truLOCAL full chicken (or any cuts you may have!)
  • 3 celery sticks
  • 3 carrots
  • 2 yellow onions
  • 1/2 tbsp of dried rosemary
  • 1/2 tbsp of dried thyme (I was out and used dried chives!)
  • Black pepper
  • Sea salt (optional)
  • 1-3 Bay leaves (optional)
  • 8 cups of water


  1. Chop your celery sticks, carrots, and onions. Add to a large pot (Dutch oven if possible, or large soup pot). Add salt and pepper and all herbs. Add cups of water and your leftover chicken bones (it can be a fully uncooked chicken as well!)
  2. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours (if only the bones are left, it can be a shorter amount of time, taste and see after 2 hours).
  3. Take chicken portions out. When they are cool enough to handle, you can remove the meat left on the bones and set it aside for another recipe. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight.
  4. You can now freeze it for later, serve it as-is and enjoy the health benefits or even throw in some macaroni and enjoy a nice soup!

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