Description
This Homemade Chicken Broth recipe yields a rich, flavorful, and nourishing broth made by slow simmering a whole chicken or chicken parts with fresh vegetables and herbs. Perfect as a base for soups, stews, or sipping on its own, this broth is easy to prepare and can be stored in the fridge or freezer for convenience.
Ingredients
Scale
Chicken
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (bones, wings, necks)
Vegetables and Herbs
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, quartered (no need to peel)
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- a few sprigs of fresh parsley
- a few sprigs of thyme (or 1 tsp dried)
Liquids and Seasoning
- 12 cups cold water
- 1 tsp salt (optional)
Instructions
- Prepare the Chicken and Pot: Place the whole chicken or chicken parts in a large stockpot and cover completely with 12 cups of cold water. This cold water start helps extract gelatins and flavors from the bones as the temperature rises.
- Bring to a Boil and Skim Foam: Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to maintain a low simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
- Add Vegetables and Herbs: Add the peeled and chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaf, whole black peppercorns, fresh parsley, thyme (or dried), and salt if using. These aromatics infuse the broth with depth and complexity.
- Simmer the Broth: Allow the broth to simmer uncovered for 2.5 to 3 hours. Continue to occasionally skim off any additional fat or foam that collects on the surface for a cleaner, better-tasting broth.
- Remove from Heat and Strain: After simmering, remove the pot from heat and let it cool slightly. Strain the broth through a fine mesh sieve into a large bowl, discarding all solids including chicken bones and vegetables.
- Clarify (Optional): For an extra clear broth, strain it once more through cheesecloth to remove any remaining particulates.
- Cool and Store: Let the broth cool completely at room temperature, then refrigerate. Once chilled, skim off any solidified fat from the surface if desired for a leaner broth.
Notes
- For a richer, deeper flavor, consider roasting the chicken and vegetables at 400°F for 30 minutes before simmering.
- Store the broth in airtight containers in the refrigerator for up to 5 days.
- Freeze leftover broth in ice cube trays for convenient small portions.
- Use homemade chicken broth as a base for soups, risottos, sauces, or enjoy it as a nourishing warm drink.
