How to Make Chicken Broth Recipe

Introduction

Homemade chicken broth is a comforting and flavorful base for countless dishes. Making your own broth allows you to control the ingredients and create a rich, nourishing liquid that enhances any recipe. This simple method results in a clear, tasty broth that can be used immediately or stored for later use.

Ingredients

• 1 whole chicken (4-5 lbs)
• 1 onion, quartered
• 2 carrots, quartered
• 2 celery stalks, halved
• 2 teaspoons mineral salt
• 1 teaspoon peppercorns (optional)
• 2 bay leaves (optional)
• ½ bunch parsley (optional)
• 8-12 cups water (filtered or drinkable quality)

Instructions

1. Step 1: Place the whole chicken in a large stock pot or Dutch oven that holds at least 6 quarts.
2. Step 2: Add the quartered onion, carrots, halved celery stalks, mineral salt, peppercorns, and bay leaves if using.
3. Step 3: Pour in enough filtered water to cover the chicken and vegetables by at least one inch. Press the chicken down gently with a wooden spoon if it floats, adding more water if needed.
4. Step 4: Heat the pot over high heat until the water comes to a boil.
5. Step 5: Reduce heat to medium-low and simmer uncovered for 1 ½ to 2 hours.
6. Step 6: During the first 30 minutes, skim off any foam that rises to the surface using a spoon or skimmer to keep the broth clear.
7. Step 7: Rotate the chicken halfway through cooking to ensure even heat distribution. Add parsley during the last 10 minutes if using.
8. Step 8: Check the internal temperature of the chicken; it should reach 165°F. If not, raise the heat to a high simmer until fully cooked.
9. Step 9: Remove the chicken and set up a large bowl fitted with a strainer to catch the broth as you pour it through.
10. Step 10: Ladle the strained broth into glass jars and allow it to cool to room temperature.
11. Step 11: Store the cooled broth in the refrigerator and use within 3-5 days, or freeze for up to 3 months.

Tips & Variations

• For a richer broth, roast the chicken and vegetables before simmering to deepen the flavor.
• Use leftover chicken bones for a second batch of broth, simmering longer to extract every bit of flavor.
• Skip the salt if you plan to use the broth in recipes that require precise seasoning control.
• Add garlic cloves or fresh herbs like thyme for an aromatic twist.

Storage

Store the cooled chicken broth in airtight glass jars or containers in the refrigerator for up to 3-5 days. For longer storage, freeze the broth in freezer-safe containers for up to 3 months. When reheating, warm gently over medium heat until steaming hot, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, using chicken bones, wings, or carcasses will still produce a flavorful broth, though a whole chicken yields more body and richer flavor.

Why should I skim the foam during cooking?

Skimming the foam removes impurities and results in a clearer, cleaner-tasting broth.

How to Make Chicken Broth Recipe

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4.9 from 110 reviews

• Author: Hugo
• Total Time: 1 hour 55 minutes
• Yield: Approximately 8–10 cups of chicken broth 1x

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Description

This classic homemade chicken broth recipe is a simple and nourishing base for countless soups, stews, and sauces. Using a whole chicken along with fresh vegetables and aromatics, this broth is rich, flavorful, and easy to make on the stovetop. The slow simmer extracts deep flavors and nutrients, creating a clear, clean broth that can be stored in the refrigerator or freezer for convenient use in various recipes.

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Ingredients

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Main Ingredients

• 1 whole chicken (4–5 lbs)
• 1 onion, quartered
• 2 carrots, quartered
• 2 celery stalks, halved
• 2 teaspoons mineral salt
• 1 teaspoon peppercorns (optional)
• 2 bay leaves (optional)
• ½ bunch parsley (optional)
• 8–12 cups water (filtered or drinkable quality)

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Instructions

1. Prepare Ingredients: Add the whole chicken to a large stock pot or Dutch oven that can hold at least 6 quarts. Add the quartered onion, quartered carrots, halved celery stalks, mineral salt, peppercorns, and bay leaves, if using.
2. Add Water: Pour in filtered water until all ingredients are covered by at least 1 inch. Press down the chicken with a wooden spoon if it floats to ensure it’s submerged, adding more water if necessary.
3. Bring to Boil: Place the pot on the stovetop over high heat and bring the water to a boil.
4. Simmer the Broth: Reduce heat to medium-low and let the broth simmer uncovered for 1½ to 2 hours. During the first 30 minutes, skim off any foam that rises to the surface to keep the broth clear.
5. Rotate Chicken & Add Parsley: Rotate the chicken halfway through cooking for even simmering. Add parsley during the last 10 minutes of cooking, if using, for fresh herbal flavor.
6. Check Chicken Doneness: Use a thermometer to ensure the chicken reaches an internal temperature of 165°F. If it hasn’t, raise the heat to a high simmer until fully cooked.
7. Remove Chicken & Strain Broth: Take the chicken out of the pot. Using a fine strainer set over a large bowl, strain the broth to remove solids and vegetables, collecting the clear broth.
8. Store the Broth: Ladle the broth into glass jars and let cool to room temperature. Refrigerate for use within 3-5 days. For longer storage, cool completely, then freeze in freezer-safe containers for up to 3 months.

Notes

• Skimming the foam during the initial simmering stage is crucial to achieve a clear broth.
• Adding parsley and other aromatics near the end preserves their bright flavors.
• Use filtered or high-quality drinking water to ensure a clean taste.
• The leftover cooked chicken can be shredded and used in other recipes.
• Broth can be frozen in ice cube trays for smaller portions.

• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Category: Broth
• Method: Stovetop
• Cuisine: American

Keywords: chicken broth, homemade broth, chicken stock, clear broth, simmered broth, homemade chicken stock, easy chicken broth, broth recipe