Chicken Broth Recipe

For the best, most delicious homemade chicken broth, start with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you’ll have 4 cups of delicious cooked chicken and 2 quarts of the best chicken broth you’ve ever tasted. Freeze it for your future soups, stews, and casseroles.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

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How to Make Chicken Broth

For the best, most delicious homemade chicken broth, start with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you’ll have 4 cups of delicious cooked chicken and 2 quarts of the best chicken broth you’ve ever tasted.

Prep: 10min

Total: 100min

Yield: 8

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 884 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 1 4 to 5 pound whole chicken (cut into pieces and giblets removed (see note 1 & 2))
• Cold water (about 12 cups (see note 3))
• 1 medium onion (peeled and halved)
• 1 large carrot (peeled and coarsely chopped (see note 4))
• 1 celery rib (coarsely chopped)
• 1 tablespoon salt
• 6 fresh parsley stems
• 1 sprig fresh thyme
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon whole black peppercorns

Instruction:

1. To a Dutch oven or large stock pot, add chicken and cold water to cover (see note 3).
2. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
3. To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
4. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 5 hours. The longer the broth simmers, the more flavor it will have. (NOTE: After 1 hour, you should remove the chicken breasts from the pot to prevent them from drying out).
5. Remove chicken from pot to a rimmed baking sheet or large bowl. Separate chicken, discarding skin and bones (you should have about 4 cups chicken).
6. Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
7. The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

The Ultimate homemade chicken broth – step by step guide to make your chicken stock at home

FAQ

Is chicken broth just boiled chicken water?

Is chicken stock and chicken broth the same thing?

How to make chicken broth taste good?

1. Add spices. Whole spices are a fast and easy way to doctor up homemade broth. …
2. Add aromatics. …
3. Simmer with fresh herbs. …
4. Throw in a cheese rind. …
5. Simmer with fruit peels. …
6. Add a sprinkle of smoked salt. …
7. Add a sauce. …
8. Stir in miso paste.

How do you make your own broth?

1. Step 1: Choose Your Meat and Get Your Stockpot Ready.
2. Types of Meat and Bones for Homemade Broth.
3. Step 2: Add Vegetables and Aromatics.
4. Step 3: Add Water and Simmer.
5. Step 4: Strain the Broth.
6. Step 5: Skim Fat from Broth.
7. Step 6: Store the Broth.