Description
This homemade chicken broth recipe yields a rich, flavorful, and nourishing stock made by slow simmering chicken with aromatic vegetables and herbs. Ideal as a base for soups, stews, or cooking grains, this broth is easy to prepare and perfect for freezing in portions for future use.
Ingredients
Scale
Main Ingredients
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (backs, wings, bones)
- 12 cups water
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered (leave skin on for rich color)
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1 teaspoon salt (adjust to taste)
Optional Ingredients
- Fresh herbs like parsley or thyme
Instructions
- Prepare the Chicken and Vegetables: Place the whole chicken or chicken parts into a large stockpot. Add the roughly chopped carrots, celery, quartered onion with skin, smashed garlic cloves, bay leaf, whole peppercorns, and salt. If using, add fresh herbs like parsley or thyme to enhance flavor.
- Add Water and Bring to Boil: Pour in 12 cups of water, ensuring the chicken is fully submerged. Bring the mixture to a boil over medium-high heat.
- Simmer the Broth: Once boiling, reduce the heat to low and let the broth simmer uncovered for 2.5 to 3 hours. Occasionally skim off any foam or impurities that rise to the surface to keep the broth clear and clean tasting.
- Remove Solids: After simmering, use a slotted spoon to remove the chicken and vegetables from the pot. Set the solids aside if you’d like to shred the chicken for other uses.
- Strain the Broth: Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container to remove any remaining solids, yielding a clear liquid.
- Cool and Store: Allow the broth to cool slightly at room temperature. Refrigerate the broth until chilled, which helps the fat solidify on top for easy removal.
- Skim Fat and Store: Once chilled, skim off the solidified fat from the surface if you desire a leaner broth. Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.
Notes
- You can shred the cooked chicken and use it in soups, casseroles, or salads for added protein and flavor.
- Freeze broth in ice cube trays or quart-sized containers to have ready portions for recipes.
- Adjust salt to taste after cooking, especially if you plan to use the broth in salted dishes.
- Leaving the onion skin on adds a rich amber color and additional nutrients to the broth.
- Skimming foam during simmering results in a clearer and cleaner-tasting broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup, Basics
- Method: Stovetop
- Cuisine: American
