Chicken broth is a savory, nutrient-dense liquid made by simmering chicken bones, meat, and aromatics in water. It’s a staple in kitchens worldwide, prized for its rich flavor and versatility. This article breaks down the macronutrient profile of chicken broth and provides a simple, homemade recipe that lets you control exactly what goes into your pot—so you can enjoy a protein-rich, low-calorie base for soups, sauces, and more.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcasses, necks, or wings)
- 1 lb (450 g) chicken meat (thighs or breasts, optional but adds protein)
- 2 medium carrots, chopped (about 1 cup / 130 g)
- 2 celery stalks, chopped (about 1 cup / 120 g)
- 1 medium onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (15 ml) apple cider vinegar (helps extract minerals)
- 10 cups (2.4 L) cold water
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) black peppercorns (optional)
Instructions
- Place the chicken bones and meat (if using) in a large stockpot. Add the carrots, celery, onion, garlic, bay leaves, vinegar, salt, and peppercorns.
- Pour in the cold water, ensuring everything is submerged by about 1 inch (2.5 cm). If needed, add more water.
- Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface with a ladle.
- Cover partially and simmer gently for 4 hours. Do not stir aggressively; this keeps the broth clear.
- After 4 hours, remove the pot from heat. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
- If using chicken meat, shred it and return it to the broth if desired, or reserve for another use.
- Let the broth cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat from the surface.
- Use immediately or store as directed below.
Tips
- Substitutions: No chicken bones? Use a whole chicken (about 4 lb / 1.8 kg) and remove the meat after simmering. For a vegetarian version, replace bones with 2 cups (200 g) chopped mushrooms and 1 sheet of kombu (kelp) for umami.
- Storage: Broth freezes beautifully. Pour into freezer-safe containers, leaving 1 inch (2.5 cm) headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Common mistake: Boiling too vigorously makes the broth cloudy and greasy. Keep it at a low simmer—bubbles should just break the surface.
- Flavor boost: Roast the bones at 425°F (220°C) for 30 minutes before simmering for a deeper, darker broth. This adds color and a nutty flavor.
Serving Suggestions
Use chicken broth as a base for soups, stews, and risottos, or sip it warm with a squeeze of lemon and fresh herbs. It also makes a great cooking liquid for grains like rice or quinoa, adding flavor without extra fat.
Variations
- Asian-style: Add 2 slices fresh ginger, 1 stalk lemongrass, and 2 tbsp (30 ml) soy sauce during simmering.
- Herb-infused: Add a handful of fresh thyme, parsley, or dill in the last 30 minutes of cooking.
- Spicy: Add 1-2 dried chilies or 1 tsp (2 g) red pepper flakes for a gentle heat.
Storage and Reheating
Refrigerate homemade broth in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over medium heat until steaming (about 165°F / 74°C for food safety). If reheating from frozen, thaw overnight in the refrigerator first, or heat gently in a saucepan, adding a splash of water if needed.
Frequently Asked Questions
What are the macros in chicken broth? Homemade chicken broth typically contains about 30-50 calories, 2-4 g protein, 2-3 g fat, and 1-2 g carbohydrates per cup (240 ml). Store-bought varieties vary; check the label, as some have added sodium or sugar.
Does chicken broth have enough protein to count as a protein source? No, chicken broth is low in protein—usually 2-4 g per cup. It’s a flavorful, low-calorie liquid, but not a significant protein source. For more protein, add shredded chicken or use bone broth, which has slightly more (around 6-10 g per cup).
Can I make chicken broth in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, pressure cook on high for 60 minutes, then natural release for 20 minutes. Both yield a rich broth.
Why is my broth not gelatinous? Gelatin comes from collagen in bones. If your broth is thin, you may have used too little bones, simmered too briefly, or added too much water. Use at least 3 lb bones per 10 cups water and simmer for at least 4 hours.
Is chicken broth the same as stock? Technically, stock is made from bones, while broth is made from meat. In practice, the terms are often used interchangeably. This recipe uses both bones and meat, giving a rich flavor and a bit more protein.
Can I add salt to the broth? Yes, but keep it moderate if you plan to reduce the broth or use it in a dish with other salty ingredients. You can always add more salt later.
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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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