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.

Ingredients

Scale

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)

Instructions

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.
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.
Bring to Boil: Place the pot on the stovetop over high heat and bring the water to a boil.
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.
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.
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.
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.
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