Homemade Chicken Broth

Making chicken broth from scratch is a simple process that yields a deep, savory flavor you just can’t get from a carton. This recipe uses a whole chicken, vegetables, and herbs, all simmered for hours to create a liquid gold you can use as a base for countless dishes.

While it takes about four hours to simmer, the active preparation time is very short. It’s a hands-off recipe that fills your kitchen with a comforting aroma, perfect for a lazy weekend afternoon.

Why will you love Homemade Chicken Broth?

Using a whole chicken with bones, skin, and meat provides collagen and a depth of flavor that you can’t get from just chicken parts. This results in a richer broth with a better mouthfeel.

Leaving the skins on the onions and carrots adds a beautiful golden color to the broth naturally. It also saves you a prep step.

A long, slow simmer gently coaxes all the flavor from the ingredients without making the broth cloudy. Boiling can break down fats and proteins in a way that emulsifies them into the liquid.

Homemade Chicken Broth Ingredients

• Chicken: A whole roasting chicken works well. You can also use a combination of chicken backs, wings, and necks, or even a leftover roasted chicken carcass.

• Onions: Standard yellow onions are best for flavor and color. No need to peel them, just give them a good wash.

• Herbs: Fresh parsley and thyme are classic choices. You could also add a bay leaf or a few sprigs of dill.

• Peppercorns: Use whole black peppercorns instead of ground pepper. They release their flavor slowly without making the broth cloudy or overly spicy.

Exact quantities are in the recipe card below.

How to Make Homemade Chicken Broth

Step 1: Combine Ingredients in Pot

Start by placing your chicken, quartered onions, carrots, celery, and garlic into a large stockpot. Add the fresh herbs, salt, and whole peppercorns. There’s no need for precise chopping; rustic, large chunks are fine.

Step 2: Simmer and Skim

Cover everything with cold water and bring it to a boil. As soon as it boils, reduce the heat to low for a gentle simmer. Skim off any foam that forms on the surface, then let it simmer uncovered for 4 hours to concentrate the flavors.

Step 3: Strain and Store

After simmering, let the broth cool down a bit so it’s safe to handle. Carefully strain it through a fine-mesh sieve into a large bowl to remove all the solids. The broth is now ready to be cooled completely and stored.

What to Serve with Homemade Chicken Broth

Use this homemade chicken broth as a base for soups and stews, or to cook flavorful rice, quinoa, and pasta.

Helpful Tricks for Homemade Chicken Broth

Skimming the foam at the beginning is key to a clearer final broth. Don’t worry if you don’t get every last bit.

Do not let the broth boil rapidly, as this can make it cloudy. A very gentle simmer is all you need.

If your broth does turn cloudy, it’s still perfectly fine to eat and will be just as flavorful.

How to Store and Freeze Homemade Chicken Broth

Store the cooled broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze it for up to 6 months. Freezing broth in ice cube trays is convenient for when you need small amounts.

Homemade Chicken Broth Recipe FAQs

What is the difference between chicken broth and chicken stock?

Traditionally, stock is made primarily from bones and simmers for a very long time, while broth is made more from meat and may cook for less time. However, in modern home cooking, the terms are often used interchangeably for a flavorful liquid made from simmering chicken and vegetables.

Can I use a leftover chicken carcass instead of a whole chicken?

Yes, absolutely. Using a roasted chicken carcass is a great way to make broth. You may want to add a few extra chicken pieces like wings or backs to get a richer flavor if your carcass is mostly bone.

Can I eat the chicken and vegetables after making broth?

After simmering for four hours, most of the flavor from the chicken and vegetables has been transferred to the broth. The meat will be very soft and not very flavorful, but it is safe to eat. You can shred it and use it in casseroles or salads, though its texture will be quite different from roasted chicken.

Homemade Chicken Broth

A rich, golden chicken broth made by slowly simmering a whole chicken with aromatic vegetables and fresh herbs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

• 1 roasting chicken 4 to 5 lb / 1.8 to 2.3 kg
• 2 large yellow onions unpeeled and quartered
• 2 large carrots unpeeled and halved
• 2 celery stalks cut into thirds
• 1 head garlic unpeeled and halved crosswise
• 10 sprigs fresh flat-leaf parsley
• 5 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 12 cups cold water or more to cover, 3 quarts / 2.8 L

Instructions

 

• Place the chicken, onions, carrots, celery, garlic, parsley, thyme, salt, and peppercorns in a large stockpot or Dutch oven (at least 8 quarts).
• Add enough cold water to cover all the ingredients by about 2 inches. The amount will vary depending on your pot, but it will be around 12 cups.
• Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
• Use a large spoon or skimmer to remove any foam or scum that rises to the surface during the first 20-30 minutes.
• Let the broth simmer gently, uncovered, for 4 hours. Check occasionally to make sure it's barely bubbling, not boiling.
• Remove the pot from the heat and let it cool for about 30 minutes, or until it's safe to handle.
• Set a fine-mesh strainer over a large bowl or another clean pot. Carefully pour the broth and solids through the strainer.
• Discard the chicken and vegetables. The broth is now ready to be used or stored.
• For a clearer, less fatty broth, chill it completely in the refrigerator. The fat will solidify on top and can be easily lifted off.

Notes

Skimming the foam at the beginning is key to a clearer final broth. Don't worry if you don't get every last bit.

Do not let the broth boil rapidly, as this can make it cloudy. A very gentle simmer is all you need.

If your broth does turn cloudy, it's still perfectly fine to eat and will be just as flavorful.

Keyword chicken broth, Make-ahead, soup, staples, stock