Chicken Broth Box: Make Your Own at Home

Chicken broth in a box is a pantry staple for soups, sauces, and braises, but the store-bought version often comes with a lot of sodium and a long ingredient list. Making your own broth at home is surprisingly simple, uses kitchen scraps and a whole chicken or bones, and yields a rich, flavorful liquid that you can control. This recipe gives you a concentrated, deeply savory broth that you can refrigerate or freeze in convenient portions, ready to use whenever a recipe calls for it.

Ingredients

2 lb (900 g) chicken bones or one whole chicken (about 3–4 lb / 1.4–1.8 kg), cut into pieces
2 tablespoons (30 ml) olive oil
2 large carrots, peeled and chopped (about 1 cup / 130 g)
2 celery stalks, chopped (about 1 cup / 120 g)
1 large onion, quartered (about 1 cup / 160 g)
4 cloves garlic, smashed
1 bay leaf
1 teaspoon (2 g) black peppercorns
8 cups (1.9 L) cold water
1 teaspoon (5 g) salt, plus more to taste

Instructions

If using a whole chicken, remove the breast meat and reserve it for another use (or leave the chicken whole). Place the carcass and any extra bones in a large stockpot or Dutch oven.
Add the olive oil to the pot and heat over medium-high. Sear the bones for 5–7 minutes, turning occasionally, until they are browned in spots. This step adds depth to the broth.
Add the carrots, celery, onion, garlic, bay leaf, and peppercorns. Pour in the cold water, making sure the bones and vegetables are submerged. Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 3 hours. Skim off any foam that rises to the surface during the first 30 minutes.
After 3 hours, remove the pot from the heat. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
Let the broth cool to room temperature, then refrigerate for at least 2 hours. Once chilled, the fat will solidify on top; scrape it off with a spoon and discard or save for other uses.
Season with salt to taste. If you prefer a more concentrated broth, return the strained broth to the pot and simmer over medium heat for an additional 30–45 minutes, until reduced by about one-third.

Tips

Substitutions: If you don’t have a whole chicken, use 2 lb (900 g) of chicken backs, necks, or wings. You can also add a splash of apple cider vinegar (1 tablespoon) to help extract minerals from the bones—it won’t affect the flavor.
Storage: Store the broth in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. For easy portioning, freeze in ice cube trays or muffin tins, then transfer the cubes to a zip-top bag.
Common mistake: Boiling the broth instead of simmering can make it cloudy. Keep the heat low and maintain a gentle simmer for a clear, clean-tasting broth.
Skimming: Don’t skip skimming the foam—it contains impurities that can make the broth bitter and cloudy. A few minutes of attention at the start makes a big difference.

Serving Suggestions

Use this broth as a base for chicken noodle soup, risotto, or a simple vegetable stew. It also works beautifully for cooking grains like rice or quinoa, adding flavor without extra fat. For a quick weeknight meal, simmer cooked chicken, carrots, and noodles in the broth for a comforting bowl of soup.

Variations

Herbed broth: Add a few sprigs of fresh thyme, parsley, or dill during the last 30 minutes of simmering for an aromatic twist.
Asian-style broth: Add a 2-inch piece of ginger, sliced, and a stalk of lemongrass, bruised, along with the vegetables. Finish with a splash of soy sauce or fish sauce.
Roasted vegetable broth: Roast the carrots, celery, and onion in a 400°F (200°C) oven for 20 minutes before adding them to the pot for a deeper, sweeter flavor.

Storage and Reheating

Refrigerate the broth in a sealed container for up to 4 days. For longer storage, freeze in portions—it will keep for up to 3 months. To reheat, pour the desired amount into a saucepan and warm over medium heat until steaming (about 5 minutes). If frozen, thaw overnight in the refrigerator or reheat directly from frozen over low heat, stirring occasionally. Always bring the broth to a rolling boil before using in recipes that won’t be cooked further, to ensure food safety.

Frequently Asked Questions

Can I use rotisserie chicken bones? Yes, rotisserie chicken bones work well. Just remove any remaining skin and meat, and proceed with the recipe. The broth will have a slightly roasted flavor.

How long should I simmer the broth? A minimum of 2 hours is recommended to extract flavor, but 3–4 hours is ideal. Simmering longer than 6 hours can make the broth taste overly bitter.

Can I make this in a slow cooker? Absolutely. After searing the bones, transfer everything to a slow cooker and cook on low for 8–10 hours. The result is just as good, and the hands-off method is convenient.

Why is my broth not gelatinous? Gelatin comes from collagen in the bones. If you use mostly meaty parts or remove the skin, you’ll get less gelatin. Include some joints, feet, or wings for a richer, more gelatinous broth.

Can I add salt during cooking? It’s best to add salt at the end, after you’ve reduced the broth, because the concentration changes. Salting early can make the final broth too salty.

Is it safe to leave the broth out overnight to cool? No. Per USDA FSIS guidelines, perishable foods should not be left at room temperature for more than 2 hours. Cool the broth quickly by placing the pot in an ice bath, then refrigerate.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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