home-made chicken broth from chicken breasts?

i want to make some home-made chicken broth from chicken breasts and I really dont know what to do. Any suggestions?

As far as I know (and the only way I've ever done it) is to make stock from the remnants of a whole baked/roasted chicken or bone in pieces if cooked chicken. I've always used the bones and all the leftover pieces you don't eat. The fat that's left on the bones helps give the stock its flavor, you skim it off at the end and strain out the solids.

If you're worried about calories in your stock from using the rest of the whole chicken (dark meat/fat) I wouldn't, because you pull everything out and it's soaking in something like 2 gallons of water (if you're using say 4 lbs of chicken bones) so it's not going to make much of a difference.

What type of chicken breast are you talking about using? I suppose you could use a regular stock recipe and just use whole bone-in breasts, but you'd need quite a few of them. Even then, I'm not sure that making stock with breasts would yield very good stock because it really won't have all the flavor you get from the other parts of the chicken.

Chicken breasts don't have enough flavor to make good broth.  You need a part of the chicken with bones and joints, like wings and backs.  Or as jordielg says, the carcass of a roasted chicken, which makes delicious broth. 

I will add that once you've made your chicken stock, all the fat will rise to the top and solidify in the refrigerator.  Then you can remove every speck. 

You can use chicken breast bones, the broth will just be more subtle.

One thing I learned from cooking school is to roast the bones in an oven (400F for 30 minutes) before you put them in the water with onions, carrots etc.  It intensifies the flavour, roasts off most of the fat. The stock is a darker brown but also lessens the work afterwards of skimming off the fat.

for convenience, i buy the roasted chickens from the grocery store, strip them down (but not too thoroughly), and make stock from the carcasses.  i throw in half an onion, a couple of carrots, celery, bay leaf, half a lime, whatever else might by lying around.  add enough water to just cover the carcass(es), and simmer for several hours.

Once you have a batch of broth, it's easy to poach a chicken breast in it.  It will turn out juicy and tender, and the broth will pick up even more chicken-ey goodness.

Original Post by pgeorgian:

for convenience, i buy the roasted chickens from the grocery store, strip them down (but not too thoroughly), and make stock from the carcasses.  i throw in half an onion, a couple of carrots, celery, bay leaf, half a lime, whatever else might by lying around.  add enough water to just cover the carcass(es), and simmer for several hours.

That's a great trick, and you can always use the meat for lunches, a chicken salad, soups, etc.  :-)

I like chicken feet for stock, but I think most people would have trouble finding them or would be afraid of them, or maybe both.  They make a very gelatinous broth, which translates to a luscious mouth feel.  And they're cheap.