Name: Homemade Chicken Broth Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 whole chicken (about 3–4 pounds) or 2–3 pounds chicken parts (backs, wings, necks, or bones); 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)

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

Scale

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)

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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.