If you have ever wished for a simple yet deeply flavorful base for all your comforting soups, stews, and cooking adventures, this Homemade Chicken Broth Recipe will become your new kitchen staple. It captures the soul of slow-cooked chicken, fresh vegetables, and delicate herbs simmered to perfection, creating a rich, nourishing broth that feels like a warm hug in a bowl. Making this broth from scratch unlocks unmatched freshness and depth of flavor that store-bought versions just can’t deliver, and it’s surprisingly effortless with just a handful of everyday ingredients.
Ingredients You’ll Need
The ingredients for this Homemade Chicken Broth Recipe are elegantly simple, yet each one plays a vital role in layering taste, adding texture, and enriching color. These components combined create a beautifully balanced broth that works magic in countless dishes.
- Whole chicken or parts: Provides the rich, savory backbone packed with natural gelatin and protein for body and flavor.
- Cold water: Essential for gently coaxing the flavors from the chicken and vegetables during the slow simmer.
- Carrots: Bring a subtle sweetness and vibrant orange hue to the broth.
- Celery stalks: Add a fresh, slightly bitter undertone that balances the broth’s richness.
- Onion with skin on: The skin adds gorgeous golden color, while the onion infuses savory depth.
- Garlic cloves: Smashed to release their subtle pungency and warmth without overpowering.
- Bay leaf: A classic aromatic that adds complexity with its herbal notes.
- Black peppercorns: Lightly pepper the broth with gentle spice for a rounded flavor.
- Salt (optional): Helps enhance all the natural tastes extracted during simmering.
- Fresh parsley or thyme: Optional herbs that lift the broth with an inviting herbaceous freshness.
How to Make Homemade Chicken Broth Recipe
Step 1: Prepare Ingredients and Stockpot
Start by placing your whole chicken or assorted chicken parts into a large stockpot. Using either a whole bird or backs, wings, and necks works beautifully depending on what you have. The bones and connective tissue are what will give you that luscious gelatinous broth we all crave.
Step 2: Add Vegetables and Aromatics
Pour in 12 cups of cold water, then add the chopped carrots, celery, quartered onion with skin on, smashed garlic cloves, the bay leaf, peppercorns, and salt if you prefer. Don’t forget the fresh parsley or thyme if you want that subtle herbal lift—these add an inviting brightness that will deepen the final broth’s flavor.
Step 3: Bring to a Gentle Boil and Skim
Place the stockpot over medium-high heat and bring to a gentle boil. As you watch the surface, skim off any foam or impurities that float up with a spoon. This step is key to keeping your broth clear and fresh-tasting.
Step 4: Simmer Low and Slow
Reduce the heat to low and let everything simmer uncovered for 3 to 4 hours. This slow simmer allows every bit of flavor and nourishment to extract from the chicken and vegetables. Occasionally check to make sure the ingredients stay submerged, adding a splash more water if needed.
Step 5: Strain and Save
Once simmered, remove the pot from heat and allow it to cool slightly. Then, using tongs, lift out the chicken and large vegetable pieces. Strain the broth through a fine mesh sieve into a large bowl or pot to remove any small particles, leaving you with a perfectly clear and golden liquid.
Step 6: Use or Store
If you used a whole chicken, shred the meat now for soups, salads, or casseroles. Then, cool the broth completely and refrigerate. The next day, you’ll see a layer of fat rise to the top—skim this off if you prefer a leaner broth. Your Homemade Chicken Broth Recipe is now ready to enhance countless meals or to store for later use.
How to Serve Homemade Chicken Broth Recipe
Garnishes
Adding bright, fresh garnishes takes your broth bowl from simple to spectacular. Think chopped fresh herbs like parsley, chives, or dill; a squeeze of lemon for that perfect zing; or a few thinly sliced scallions to add crunch and color. These finishing touches elevate the broth’s freshness and bring delightful contrast.
Side Dishes
Serve this homemade broth alongside crusty artisan bread to soak up every drop, or pair it with a light green salad for a nourishing, balanced meal. It also makes a fantastic base for classic chicken noodle soup, where tender noodles and shredded chicken create a comforting, satisfying dish.
Creative Ways to Present
Why not impress your guests by serving the broth as a clear consommé, showcasing its golden clarity in elegant cups? Use it to poach fresh vegetables or enrich risottos. Pour into ice cube trays and freeze to add intense flavor bursts to sauces and gravies—there are endless ways to let your Homemade Chicken Broth Recipe shine.
Make Ahead and Storage
Storing Leftovers
Store your chilled broth in airtight containers in the refrigerator for up to 5 days. It’s great to keep on hand for quick meal boosts or to sip as a warming drink whenever you want a cozy moment.
Freezing
This broth freezes beautifully. Pour into freezer-safe containers or ice cube trays and freeze for up to 3 months. When frozen in cubes, you can quickly thaw small portions for sauces or recipes without waste.
Reheating
Reheat gently on the stove over low heat to preserve delicate flavors and prevent cloudiness. Avoid boiling once reheated to keep your broth clear and bright tasting every time.
FAQs
Can I use leftover chicken bones for the broth?
Absolutely! Leftover bones from roasted or cooked chicken are perfect—they offer plenty of flavor and make excellent broth without needing a whole bird.
Do I need to add salt to the broth?
Salt is optional because you may want to control seasoning later when using the broth in recipes. Adding a little during simmering helps bring out flavor but always adjust to taste.
Why is skimming foam important when making broth?
Skimming off foam removes impurities and proteins that rise to the surface, which makes your broth clearer and cleaner in taste.
Can I roast the chicken and vegetables before simmering?
Roasting adds a deeper, richer flavor. If you have time, roast at 400°F for 30–40 minutes first, then proceed with simmering. It’s a delicious twist!
Is homemade broth healthier than store-bought?
Homemade broth lets you control ingredients—no preservatives or additives. Plus, the slow simmer extracts beneficial nutrients and gelatin, making it a nourishing choice.
Final Thoughts
There’s something truly special about a pot of homemade broth simmering on your stove, filling the air with cozy aromas and comfort. This Homemade Chicken Broth Recipe brings that warm, rustic essence right to your kitchen, giving you a versatile and wholesome foundation for countless delicious meals. Give it a try—it just might become your new favorite cooking secret to share with friends and family.
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Homemade Chicken Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 cups
- Category: Staple
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Homemade Chicken Broth recipe delivers a rich, flavorful, and nutrient-packed broth made from scratch using simple ingredients like a whole chicken or chicken parts, fresh vegetables, and herbs. Perfect as a base for soups, stews, or enjoying on its own, this broth simmers gently to extract maximum flavor and nutrients, offering a delicious and wholesome staple for your kitchen.
Ingredients
Chicken
- 1 whole chicken (about 3–4 pounds) or 2–3 pounds chicken parts (backs, wings, necks, or bones)
Vegetables and Aromatics
- 12 cups cold water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, quartered (skin on for color)
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt (optional)
- A few sprigs of fresh parsley or thyme (optional)
Instructions
- Prepare Ingredients: Place the whole chicken or chicken parts into a large stockpot. Add the chopped carrots, celery, quartered onion, smashed garlic cloves, bay leaf, black peppercorns, salt if using, and fresh herbs like parsley or thyme for additional flavor.
- Bring to Boil: Pour in 12 cups of cold water and bring the mixture to a gentle boil over medium-high heat. Skim off any foam or impurities that rise to the surface using a spoon to ensure a clear broth.
- Simmer: Reduce the heat to low and allow the broth to simmer uncovered for 3 to 4 hours. During this time, add additional water if needed to keep all ingredients submerged.
- Strain and Remove Solids: Remove the pot from heat and let it cool slightly. Use tongs to remove the chicken and large vegetable pieces from the broth. Then strain the broth through a fine mesh sieve into a large bowl or separate pot. Discard the solids.
- Save Cooked Chicken: If using a whole chicken, shred the cooked meat from the bones and save it for use in soups, casseroles, or salads.
- Cool and Store: Allow the broth to cool completely before refrigerating. Once chilled, skim off any solidified fat on top. Store the broth in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- For a richer and deeper flavor, roast the chicken and vegetables at 400°F (200°C) for 30–40 minutes before simmering the broth.
- This recipe can be adapted to a slow cooker, cooking on low for 8–10 hours for a hands-off approach.
- Skimming the foam during boiling helps achieve a clear broth.
- Use good quality fresh herbs for enhanced aroma and taste.
- The broth freezes well; consider freezing in ice cube trays for easy portioning.
