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. Freeze it for your future soups, stews, and casseroles.

Homemade chicken broth in a jar on a plate.

 

Recipe ingredients:

Labeled chicken broth ingredients in bowls.

Ingredient notes:

  • Chicken: This recipe uses a whole raw chicken or the equivalent of cut-up pieces (you can do 4 to 5 pounds of bone-in, skin-on chicken breast, thighs, drumsticks, necks, whatever!).
  • Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
  • Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
  • Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
  • Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.

Step-by-step instructions:

  1. Place the chicken in the pot and cover with cold water. Bring the water and chicken to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam that forms on the top of the water.
    Fat being scooped off the top of chicken broth in a silver pot.
  2. Next, add the vegetables and the herbs and spices and cook for at least 1 hour or up to 5 hours.
    Chicken broth ingredients in water in a silver pot.
  3. Remove the chicken breasts after 1 hour so they don’t dry out. The longer you cook the broth, the better the flavor will be.
    Chicken broth ingredients in water in a silver pot.
  4. Then, take the rest of the chicken out and place it on a rimmed baking sheet or in a large bowl. When cool enough to handle, separate the meat from the bones. Discard the bones and skin, and hold onto the chicken meat for another recipe.
    Pieces of chicken on parchment paper.
  5. Next, strain the broth through a fine-mesh strainer or cheesecloth-lined colander. Pour the broth in a bowl, cover, and refrigerate overnight.
    Chicken broth ingredients in a strainer over a clear bowl of chicken broth.
  6. The next day, any fat should have formed a layer on the top of the stock. It’s easy to scrape this off and discard.
    Chicken fat being scooped off of the top of chicken broth.
  7. Finally, divide the skimmed broth into clean, freezer-safe containers, leaving about 1/2-inch space on the top of each for the liquid to expand as it freezes.

Recipe tips and variations:

  • Leftover roasted chicken carcass: To make chicken broth from a roasted chicken, I recommend adding the leftover roast chicken carcass to a pot with raw chicken. If you boil just a leftover roasted chicken carcass on its own, the broth will be thin and lack body and flavor.
  • Refrigerate: Store chicken broth in the refrigerator and use within 4 days.
  • Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Chicken stock vs. broth: Technically, stock is made with just bones, while broth is made with the bones and meat.

Delicious soup recipes:

Homemade chicken broth in a jar on a plate.

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.
5 from 1 vote
Print Pin Rate
Course: Pantry, Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 cups
Calories: 13kcal
Author: Meggan Hill

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 rib celery coarsely chopped
  • 1 tablespoon salt

Sachet (see note 5):

  • 6 fresh parsley stems
  • 1 sprig fresh thyme
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Instructions

  • To a Dutch oven or large stock pot, add chicken and cold water to cover (see note 3).
  • Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
  • 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).
  • 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).
  • 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).
  • Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
  • 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.

Notes

  1. Chicken: This recipe uses a whole raw chicken or the equivalent of cut-up pieces (you can do 4 to 5 pounds of bone-in, skin-on chicken breast, thighs, drumsticks, necks, whatever!).
  2. Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
  3. Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
  4. Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
  5. Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.
  6. Leftover roasted chicken carcass: To make chicken broth from a roasted chicken, I recommend adding the leftover roast chicken carcass to a pot with raw chicken. If you boil just a leftover roasted chicken carcass on its own, the broth will be thin and lack body and flavor.
  7. Refrigerate: Store chicken broth in the refrigerator and use within 4 days.
  8. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cup | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 884mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jess

    This seems super easy! I’m going to try it today.5 stars

Scroll to top