Description
This homemade chicken broth recipe yields a flavorful, nutrient-rich broth made from simmering a whole chicken or chicken parts with fresh vegetables and herbs. Perfect as a base for soups, stews, and sauces, this broth is wholesome, freezer-friendly, and can be customized for richer taste by roasting the ingredients beforehand.
Ingredients
Scale
Chicken
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (bones, wings, necks)
Vegetables and Aromatics
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, quartered (no need to peel)
- 4 garlic cloves, smashed
Herbs and Seasonings
- 1 bay leaf
- 1 tsp whole black peppercorns
- A few sprigs of fresh parsley
- A few sprigs of thyme (or 1 tsp dried)
- 1 tsp salt (optional)
Liquids
- 12 cups cold water
Instructions
- Prepare the Chicken and Vegetables: Place the whole chicken or chicken parts into a large stockpot and pour in 12 cups of cold water, ensuring the chicken is fully submerged.
- Bring to Boil and Skim Foam: Heat the pot over medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to maintain a low simmer and skim off any foam or impurities that float to the surface with a spoon or ladle.
- Add Aromatics and Herbs: Add the peeled and chopped carrots, celery stalks, quartered onion, smashed garlic cloves, bay leaf, whole black peppercorns, fresh parsley, thyme, and salt if using to the pot.
- Simmer the Broth: Allow the broth to simmer uncovered gently for 2.5 to 3 hours. Occasionally skim off fat and foam that collect at the surface to keep the broth clear and clean in flavor.
- Cool and Strain: After simmering, remove the pot from heat and let it cool slightly for easier handling. Strain the broth through a fine mesh sieve into a large bowl, discarding the solids. For extra clarity, strain the broth again through cheesecloth.
- Chill and Remove Fat: Let the broth cool completely before refrigerating. Once chilled, use a spoon to skim off any fat that has solidified at the top, if desired.
Notes
- For a richer flavor, roast the chicken and vegetables at 400°F for 30 minutes before simmering.
- Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Use ice cube trays to freeze small portions of broth for easy use in recipes later.
