This gluten-free chicken broth is a rich, golden liquid made by slowly simmering chicken bones, vegetables, and aromatics in water. It is naturally free of gluten, wheat, and barley, making it a safe and flavorful base for soups, stews, and sauces. The long, gentle simmer extracts collagen and minerals from the bones, giving the broth a satisfying body and deep savory taste that store-bought versions often lack.
Ingredients
- 3 lb (1.4 kg) chicken bones, backs, necks, or a whole chicken cut into pieces
- 2 tablespoons (30 ml) olive oil or avocado oil
- 2 medium carrots, scrubbed and chopped into 2-inch chunks (about 1 cup / 130 g)
- 2 celery stalks, chopped into 2-inch chunks (about 1 cup / 100 g)
- 1 large yellow onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon (2 g) black peppercorns
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 sprig fresh parsley (optional)
- 12 cups (2.8 L) cold water, plus more as needed
- 1 teaspoon (5 g) salt, or to taste (add after simmering)
Instructions
- If using a whole chicken, cut it into 8 pieces (or have your butcher do it). If using bones, you can leave them as is. For a deeper flavor, you can roast the chicken or bones in a 400°F (200°C) oven for 20 minutes until golden brown, but this is optional.
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the chicken pieces or bones in a single layer (work in batches if needed) and sear for 3–4 minutes per side until browned. This step adds rich flavor, but you can skip it if you prefer a lighter broth.
- Add the carrots, celery, onion, garlic, bay leaves, peppercorns, thyme, and parsley (if using). Pour in the cold water, making sure everything is submerged by at least 1 inch (2.5 cm). Add more water if needed.
- Bring the pot to a boil over high heat, then reduce the heat to low so the liquid is at a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes with a ladle or spoon.
- Simmer uncovered for 3 to 4 hours, adding hot water as needed to keep the bones covered. The broth should barely bubble; a rolling boil will make it cloudy.
- After 3–4 hours, the broth will be deeply golden and fragrant. Remove the pot from the heat. Use tongs to lift out the chicken pieces and bones. If you used a whole chicken, you can pick off the meat and reserve it for soups or salads; the bones can be discarded.
- Strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or pot. Discard the vegetables and aromatics.
- Season with salt to taste. Let the broth cool to room temperature, then refrigerate or freeze.
Tips
- Roast for depth: Roasting the bones at 400°F (200°C) for 20 minutes before simmering gives a darker, more caramelized flavor. If you skip this, you’ll get a lighter, cleaner broth.
- Skim the foam: The foam that appears in the first 15 minutes is impurities and protein. Skimming it results in a clearer broth. If you don’t, the broth will be cloudy but still taste fine.
- Don’t add salt too early: Salt can make the broth taste flat if added at the beginning. Add it at the end so you can control the final seasoning, especially if you plan to reduce the broth or use it in a recipe that calls for salt.
- Freeze in portions: Pour cooled broth into ice cube trays or 1-cup (240 ml) containers and freeze. This makes it easy to use just the amount you need for a sauce or a single serving of soup.
Serving Suggestions
Use the broth as a base for chicken noodle soup, risotto, or a simple vegetable soup. It also works beautifully for cooking grains like rice or quinoa, or as the liquid for a pot of collard greens. For a quick meal, heat a cup of broth with a handful of cooked rice and shredded chicken, and top with fresh herbs.
Variations
- Herb variations: Swap thyme for rosemary, sage, or a bay leaf and a strip of lemon zest for a brighter flavor.
- Asian-style broth: Add a 2-inch piece of ginger, a stalk of lemongrass, and 1 tablespoon (15 ml) of gluten-free tamari or soy sauce in the last 30 minutes of simmering.
- Vegetable-heavy broth: Add a parsnip, a turnip, or a leek (cleaned well) for extra sweetness and complexity.
- Pressure cooker method: Use an Instant Pot or other pressure cooker. Cook on high pressure for 60 minutes, then natural release for 20 minutes. This cuts the time significantly.
Storage and Reheating
Refrigerate the broth in an airtight container for up to 4 days. The fat will solidify on top; you can skim it off and discard it, or leave it to add flavor. To freeze, pour the broth into freezer-safe containers or zip-top bags, leaving 1 inch (2.5 cm) of headroom for expansion. Frozen broth keeps for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a saucepan over medium heat until steaming (165°F / 74°C). You can also reheat directly from frozen in a pot over low heat, stirring occasionally.
Frequently Asked Questions
How do I know if my broth is gluten-free?
If you make it at home with naturally gluten-free ingredients, it is gluten-free. If you use store-bought chicken broth, check the label for “gluten-free” certification, as some brands may contain wheat-based flavorings or thickeners.
Can I use leftover rotisserie chicken bones?
Yes, leftover rotisserie chicken bones work well. Remove most of the meat, then simmer the bones as directed. The broth will be slightly more seasoned than one made from raw bones, so adjust salt accordingly.
Why is my broth cloudy?
Cloudiness is usually caused by boiling too vigorously or not skimming the foam. To get a clearer broth, keep the heat low so it simmers gently, and skim the surface during the first 15 minutes. Cloudy broth is perfectly safe to eat.
Can I make this broth in a slow cooker?
Yes. Place all ingredients in a slow cooker and cook on low for 8–10 hours, or on high for 4–5 hours. The longer time on low gives a richer flavor.
How long can I keep the broth in the refrigerator?
Properly stored in an airtight container, the broth will keep for 3–4 days. If you notice an off smell or flavor, discard it. For longer storage, freeze it.
Can I use this broth for a gluten-free soup?
Absolutely. This broth is the perfect base for any gluten-free soup, such as chicken and rice, vegetable, or minestrone (just ensure your other ingredients are gluten-free).
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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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