Chicken broth is a savory liquid made by simmering chicken with water and often vegetables and seasonings; it can be sipped warm or used as a base for soups, grains, and sauces. Its nutrition varies considerably with the ingredients, cooking method, and whether it is homemade or packaged, so this simple recipe keeps the broth lightly seasoned and explains what affects its nutrition.
Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces, such as backs, wings, thighs, or a mix
- 12 cups (2.84 L) cold water
- 1 medium yellow onion, about 7 oz (200 g), quartered
- 2 medium carrots, about 5 oz (140 g), cut into large pieces
- 2 celery stalks, about 4 oz (115 g), cut into large pieces
- 2 garlic cloves, lightly crushed
- 1 bay leaf
- 6 whole black peppercorns
- 1 teaspoon (5 g) fine salt, optional; add more to taste when using the broth
- 2 tablespoons (8 g) chopped parsley stems, optional
Instructions
- Prepare the ingredients. Rinse and trim the vegetables as needed. Avoid washing raw chicken under running water, which can spread splashes; handle it on a separate surface and wash hands and utensils after contact. Put the chicken in a large stockpot with the water.
- Bring the pot up slowly. Heat over medium-high until the water reaches a gentle simmer, skimming off foam that gathers on the surface. Do not let the broth boil vigorously; a low simmer helps keep it clearer and limits evaporation.
- Add aromatics and simmer. Add the onion, carrots, celery, garlic, bay leaf, peppercorns, and parsley stems, if using. Reduce the heat so only occasional bubbles break the surface. Partially cover and simmer for about 2 hours, checking occasionally that the chicken stays covered; add a little hot water if needed.
- Check the chicken. At the end of cooking, use a food thermometer to check the thickest part of any chicken pieces that will be eaten; it must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. If it has not reached that temperature, continue simmering and check again. Remove the meat for another use if desired.
- Strain and season. Carefully pour the broth through a fine-mesh strainer into a heat-safe container and discard the cooked vegetables, bones, and peppercorns. Stir in the optional salt, taste, and adjust modestly. For a richer mouthfeel, chill the strained broth and lift off some or all of the solidified fat before using.
- Cool promptly. Divide the broth among shallow containers so it cools quickly. Refrigerate within 2 hours of cooking; do not leave a large pot of broth on the counter to cool. The recipe makes about 8 cups (1.9 L), though the final yield varies with simmering and evaporation.
Tips
- Choose your chicken parts. Backs, wings, and joints contribute gelatin and body; meatier thighs make a more chicken-forward broth. A mix works well, and leftover cooked chicken bones can contribute flavor, though they may produce a less predictable result.
- Keep salt under control. The optional teaspoon seasons the pot lightly. If the broth will be reduced or used in a seasoned dish, leave it out and salt the finished recipe instead. Packaged broth and bouillon can contain substantial sodium, so compare labels when substituting.
- Do not overfill or boil hard. Use a pot large enough for the ingredients and water, with room at the top. A rolling boil can make the liquid cloudy and cause it to evaporate faster; maintain a gentle simmer.
- Measure nutrition from the label or your finished batch. Homemade broth has no single fixed calorie, protein, or sodium value: chicken parts, skin and fat, straining, reduction, and salt all change the result. Packaged products differ too, so check the Nutrition Facts panel and serving size rather than assuming every broth is alike.
Serving Suggestions
Serve the broth in a mug as a warm savory drink, adjusting salt and adding a squeeze of lemon or a few chopped herbs if desired. Use it in place of water for rice, couscous, or other grains, or pour it into chicken noodle, vegetable, bean, or dumpling soup. It also adds moisture to pan sauces and braises. If adding leftover cooked chicken, reheat the finished dish thoroughly; leftovers should reach 165°F (74°C).
Variations
- Lower-sodium broth: Omit the salt and season individual dishes when you cook them. This gives you more control, but the broth will taste less seasoned on its own.
- Herb broth: Add 2 sprigs of thyme or a small handful of parsley. For a gentle ginger note, add 1 oz (28 g) sliced fresh ginger; these additions shift the flavor without changing the basic method.
- Roasted flavor: Roast the chicken pieces and vegetables on a rimmed baking sheet at 425°F (220°C) until browned, about 35–45 minutes, then simmer as directed. Roasting deepens the flavor and darkens the broth; allow for the extra roasting time.
- Packaged broth shortcut: Store-bought chicken broth can replace homemade broth in recipes, but it is not a direct substitute for this from-scratch method. Check the package for sodium and concentration, and dilute only as directed on its label.
Storage and Reheating
Refrigerate the broth within 2 hours, in shallow, covered containers. Use refrigerated broth within 3–4 days. For longer storage, freeze it in meal-size portions with space for expansion; use within about 2–3 months for best quality. Thaw in the refrigerator or reheat from frozen in a saucepan. Bring broth to a steady simmer before serving, and reheat soups or other leftovers containing it to 165°F (74°C). Do not taste broth that has been left at room temperature for more than 2 hours; discard it.
Frequently Asked Questions
What is the nutrition in chicken broth?
There is no universal nutrition count. A clear, defatted broth is generally different from a rich broth with visible fat, and sodium varies with added salt and commercial processing. For a packaged product, use the serving size and Nutrition Facts panel; for homemade broth, ingredients and final concentration determine the values.
Is chicken broth the same as chicken stock?
The terms are often used interchangeably in everyday cooking, and labels vary by producer. Broth is commonly seasoned and may be made with meat, while stock is often simmered with bones and left less seasoned. Their nutrition and texture still depend on the particular recipe or product.
Why does homemade broth turn gelatinous in the refrigerator?
That is usually gelatin released from connective tissue and bones during simmering. It melts when the broth is reheated and is a normal change in texture, not a sign that the broth has spoiled. Discard it if it has been stored too long or shows other signs of spoilage.
Can I make this broth without salt?
Yes. Salt is optional here; omit it and season the food made with the broth. This is especially useful when a recipe will be reduced or combined with salty ingredients such as cheese, cured meat, or packaged seasoning.
Can I use a slow cooker?
Yes. Add the ingredients and water to the cooker and cook on low until the chicken is tender, generally 8–10 hours, then check poultry with a thermometer for 165°F (74°C), strain, and cool promptly. Keep the cooker filled within its manufacturer’s recommended range, and do not use a warm setting as a substitute for safe refrigeration.
Can I reuse the strained bones and vegetables?
They have already given up much of their flavor, so a second batch will usually be weaker. Discard them after straining rather than leaving them at room temperature. If making another batch, promptly start the next simmer or refrigerate the ingredients safely while you prepare.
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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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