Description
This homemade chicken broth recipe delivers a flavorful and nourishing base for soups, stews, and countless dishes. Made with whole chicken or chicken parts, fresh vegetables, herbs, and simmered gently for hours, it produces a rich, comforting broth free from additives and perfect for healthy cooking.
Ingredients
Scale
Chicken and Broth Base
- 1 whole chicken (about 3–4 pounds) or 2–3 pounds of chicken parts (backs, wings, necks, or bones)
- 12 cups cold water
Vegetables and Aromatics
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 onion, quartered (skin on for color)
- 4 cloves garlic, smashed
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- Small bunch of fresh parsley or thyme
- 1–2 teaspoons salt (adjust to taste)
Instructions
- Prepare ingredients: Place the whole chicken or chicken parts in a large stockpot. Add cold water along with the chopped carrots, celery, onion, garlic, bay leaf, peppercorns, fresh herbs, and salt to the pot.
- Bring to a gentle boil: Heat the pot over medium-high heat until the liquid reaches a gentle boil. As foam and impurities rise to the surface, skim them off carefully with a spoon to keep the broth clear.
- Simmer the broth: Reduce the heat to low to maintain a gentle simmer. Let it cook uncovered for 2.5 to 4 hours, occasionally skimming off any foam and stirring to prevent sticking.
- Remove solids: When the simmering is complete, use a slotted spoon or strainer to carefully remove the chicken and vegetables from the stockpot.
- Strain the broth: Pour the broth through a fine mesh sieve into another pot or large bowl to eliminate any remaining solids for a smooth liquid.
- Cool and store: Let the broth cool slightly before refrigerating. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a leaner broth, skim the solidified fat from the top before using.
Notes
- For a richer, deeper broth flavor, roast the chicken and vegetables at 400°F (200°C) for 30 minutes before adding to the pot and simmering.
- The cooked chicken meat can be reserved to use in soups, casseroles, or other dishes to reduce waste.
